What is curry paste?
Curry Paste is a finely ground or cleaned mixture of aromatic spices, herbs and vegetables. It is generally used as a component in the kitchen of many cultures for the production of curry, stews and other meals. There are many different types of curry trap and a mixture of each country has a clear taste. There are two basic categories: dry and wet. Dry curry food can be made of all or powder spices; Wet curry foods are usually made of curry.
Kari paste base usually contains ingredients such as ginger, garlic and onion. Some mixtures include chili peppers, lemon grass and leaf herbs. Liquids such as coconut milk, citrus juice and vinegar can also be used. Nuts and legumes are sometimes added for texture and taste along with spices such as Asian fish sauce, shrimp paste and tamarind paste.
The most common spices are cumin, coriander and turmeric. Other spices may include dried canis, cinnamon and black pepper. Can also be used seeds such as fennel, mustard orfencing. In some mixtures, the entire spice may be baked before grinding.
curry pastes are traditionally mixed with mortar and thickness. This method is still used in many cultures, especially in developing countries where electricity and modern appliances are not available. In modern kitchens, the ingredients can be cleaned in a blender or kitchen robot.
Indian cuisine is best known for the use of curry paste in many regional meals. Neighboring countries Pakistan, Bangladesh and Sri Lanka use similar mixtures in their kitchen. North, Nepali, Bhutan and Tibetan cuisine include their own versions of curry paste.
Thai kitchen contains three basic curry types: yellow, green and red. Yellow Thai Curry Paste is spicy turmeric, which changes the deep shade of the ocher. The green type gets its color from coriander and green chili. The red mixture is made with fire red chili papRike.
Curry Paste is also widely used in the kitchen of other Asian countries. Laos, Cambodia and Myanmar have their own clear curry dishes. The carita is also widely used in Malaysian and Indonesian cuisine. Even Vietnam, China and Japan use their own unique mixtures in certain dishes. In addition to Asia, curry paste is often used in the kitchen of Africa, Caribbean and the South Pacific.