If you’re a connoisseur of Asian cuisine, you may have noticed how much curry can differ from country to country (or chef to chef), and even within India, where the cuisine originated. The word curry actually just derives from a Tamil word for sauce, so the phrase isn’t very specific. It can vary greatly, but it usually does have some common flavors, as well as a bit of kick. Common curry spices include coriander, chili, ginger, garlic, mustard, and turmeric. It can vary to suit almost any taste.
One great example of its variations can be found in Thai food – if you’ve ordered a curry dish in a Thai restaurant, you may have been given the option of red, green, or yellow curry. Green gets its color from Thai basil; red is made with a curry paste; and yellow gets a milder flavor from the addition of coconut cream. Thai curries often have a coconut milk base.
Curries work well with almost anything, including meats, vegetables, potatoes, rice, and noodles. Japan’s curry udon noodles are a particular favorite of ours. Feel free to get as creative as you like with your food combinations.
If you’re looking for curry in the grocery store, there are two places you might try: curry powder can usually be located with the spices, and boxed curry cubes of the Japanese variety can often be found in the Asian section. The latter generally comes in mild, medium, and hot, so check carefully if you’re sensitive to spicy foods.
Never had curry? Here’s a quick, simple introduction. Throw a cup of water and one cube of curry from a box into a slow cooker on high. Once the curry dissolves, throw in a cubed potato and let it cook until tender. It’s easy and a really delicious addition to a meal.
Questions about using curry powders or other versions in cooking? Need to know what the tastiest varieties are? Contact us and we’ll be happy to help.