Curries

Curries are the food most associated with Thai cuisine. Originally from southern India, they were cooked in ghee and were heavy with dried spices. The Thais lightened them with the substitution of coconut cream and the addition of fresh spices such as galangal, lemongrass and kaffir lime zest. It is these fresh ingredients that give Thai curries their remarkable character. It is therefore essential to use fresh ingredients wherever possible. Dried or tired ingredients will make for a curry empty in flavour, hollow to taste.