Feature

Curry World Tour

Explore the world of curries with these recipes to guide your way
Curry World Tour
BY Fiona Kennedy

What makes a curry a curry? “Curry comes from the Tamil word kari, which means sauce,” explains Corinne Trang, coauthor of Curry Cuisine. According to Trang, the base of spices and herbs used to season curries can be attributed to home cooking practices that originated in South Asia and spread outward from there. “When people think ‘curry’ the first or second thing that comes to mind is ‘Thai’ or ‘Indian.’ All other curries from around the world are based on these two.” To help you better understand the curry variations that span the globe, we’ve put together a roundup of recipes that show just how diverse and versatile curry dishes can be.

Curry Tool Kit
Preparing all kinds of curries is easy when you keep these 10 ingredients on hand:

1  Indian curry powder
2  Thai curry paste
3  Coconut milk
4  Garlic
5  Ginger
6  Onions or shallots
7  Lemongrass
8  Curry leaves
9  Kaffir lime leaves
10  Fresh or dried chiles

March 2012 p.62

get the recipes

curried puff pastry bites

Curried Puff Pastry Bites

In Malaysia, Singapore, and Hong Kong, it is common to find curry-stuffed turnovers in bakeries. They’re an easy make-ahead appetizer because they can be frozen once assembled and prepared straight from the freezer—just bake them 5 to 10 minutes more than specified below.

more golden thai curry with green beans

Golden Thai Curry with Green Beans

“Thai curries tend to be the spiciest and sweetest of them all,” says Trang. “The curry pastes are composed of fresh herbs and bulbs, employ red or green chiles, and are balanced with coconut milk.”

more japanese curry with edamame

Japanese Curry with Edamame

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat.

more lemongrass curry with broccoli and tofu

Lemongrass Curry with Broccoli and Tofu

Explore the delicate side of curry with this Vietnamese dish.

more thai green curry with butternut squash and yellow peppers

Thai Green Curry with Butternut Squash and Yellow Peppers

Spicy green curry paste pairs perfectly with the sweetness of butternut squash and bell peppers. For a striking color contrast, spoon over black forbidden rice or red Himalayan rice.

more

you might also like

comments