Travel Through Food series is back this week and today’s feature is an Asian curries list. That’s right: A deliciously spicy photo essay, showcasing the different types of Asian curries that I love, descriptions included! Hope you enjoy these as much as I enjoyed eating many of them last week
Asian curries list: Vietnamese
Vietnamese curry is considered a “Southern dish” and it is the more soup-like of all types of curry I’ve tried. I love thick curries (specially Indian!), not going to lie. However, there is something about a vibrant orange Cà Ri Gà made with big chunks of taro roots, sweet potato, carrots, rice vermicelli, coconut milk and big amounts of crispy fried onions and cilantro garnish that make me melt!
The Vietnamese also serve goat curry, but its strong taste must be acquired in order to really enjoy it. An interesting fact, by the way? The only reason Vietnamese have any type of curry in their cuisine is because of contact with the Siam from India back in the 17th century (Wikipedia)! Ah, it all makes sense now to me.
Asian curries list: Malaysian
Malaysian curries can also be attributed to Indian immigrants, and thanks to them, curries have become a staple in Malaysian cuisine as well. Comon ingredients in Malaysian curry mixes are turmeric, chili peppers, garlic, coconut milk, shallots, ginger, belacan (shrimp paste, Wikipedia). I had this type of curry for the first time during my also-first visit to London. I was Couchsurfing with many travelers from all over the world, including a sweet Asian girl named Hyejin. On our last afternoon in town, I expressed how I was dying to have a new type of Asian curry. So, she excitedly took me to a popular Malaysian joint where we ordered ‘mild curry’ or else I would die.
How does this story end? I died anyway and my new Asian friend and cute waiter could not understand how “a curry so mild!” could have left me with this face:
Asian curries list: Chinese
Chinese curries tend to be much milder in comparison to other Asian types. Also, Chinese curry sauce is typically yellow and the dish consists of onions, potatoes, green peppers and either chicken, lamb, fish, or beef.
I had Chinese yellow curry chicken for the first time in Dahab, Egypt (from all places!) at the only Chinese restaurant in the area. Unlike how it is typically described (watery), the Chinese curry I had was a thicker sauce with chicken that seemed to have been marinated with a dry rub beforehand. It was delicious, but I wonder if it was the real thing?! All my servers, and the chef, looked Chinese…in Egypt…so maybe?
Asian curries list: Thai
Yet another long list of my favorite Asian curries comes from Thailand. From Panang to Massaman curry, to the red, yellow, and green-colored sauces…from khao soi to kaeng som! Oh, I could just write about them all day…but I’ll just leave you with some delicious photos below (read all photo captions for the ingredients of each type of Thai curry):
Asian curries list: Indian
And now, the longest Asian curry affair I’ve had! Indian curries are the first type of Asian curries list I ever tasted. I’m not sure why I never tried any other types of Asian curries for a while. I guess I was unsure whether Easternmost spices could live up to the Indian spices I had fallen in love with. I know, newbie mistake. I was young, so please don’t judge me Anyway! Below are my favorite types of Indian curries.