This curry is milder and often less oily than other Thai curries. Like “curry rice” in Japan and Korea, and a variety of mild Chinese “curry” dishes, it is the result of the influence of British naval cuisine, disseminated across Asia in the late 19th and early 20th centuries due to British military presence. This curry, while rich in dried spices, contains relatively little chilli heat, hence its popularity on menus outside Thailand. It originally incorporated the quintessential Anglo-Indian invention, curry powder, into the traditional curry paste (chillies, garlic, shallots, lemongrass, cilantro roots, galangal). The primary spices in kaeng kari are cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, cayenne pepper, ginger, mace and cinnamon.
Also, pairs with Crabs, lobsters, Lamb, Cottage Cheese & Potatoes.
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