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 đ
Photo: Sandy Austin, Flickr
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 cĂ ri gĂ Â 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.
Another interesting fact? 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.
Aha! It all makes sense now đ
Mmm, look at that glorious CĂ Ri GĂ (Vietnamese curry soup)! I could eat this every day
Vietnamese goat curry with coconut cream – less common, but served in some areas (Photo: lensfodder)
Asian curries list: Malaysian
Malaysian curries can also be attributed to Indian immigrants. Thanks to them, curries have become a staple in Malaysian cuisine as well. Common ingredients in Malaysian curry mixes are turmeric, chili peppers, garlic, coconut milk, shallots, ginger, and belacan (shrimp paste).
I had this type of curry for the first time during my 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? Well, I died anyway.
My new Asian friend and cute waiter could not understand how “a curry so mild!” could have left me with this face:
My dazed and confused face after having a fiery Malaysian curry in London
The apparently-mild Malaysian curry that killed me–EVENÂ MY CAMERA SHAKED!
Malaysian shrimp curry (Photo: beavela, Flickr)
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?
The mystery remains.
Chinese curry at Seven Heaven restaurant in Dahab, Egypt
Chinese yellow curry noodles with chicken (Photo: whity, Flickr)
Asian curries list: Indian
This is, by far, 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 Eastern spices could live up to the Indian spices I had fallen in love with?
I know, newbie mistake.
Anyway! Below are my favorite types of Indian curries.
“Goat Vindaloo, Butter Chicken, Spinach and Black Eye Beans with half rice and roti” (avlxyz, Flickr)
Chicken korma: Yellow mild curry made with almond and coconut powder. I usually like to kick it up a little and add some chili powder to it (Photo: hisc1ay, Flickr)
Lamb pasanda curry (bottom of plate) is mild and made with coconut milk, cream, and almonds. Other items on this plate: “Red lentil dhal, rice, cabbage and potato curry” (Denni Schnapp, Flickr)
Look at that gorgeous bhuna curry: Medium spicy and a thick sauce, my favorite mix! Common ingredients include fresh coriander, cumin, chili, cardamom, paprika, turmeric, garlic, lemon, yoghurt, oil, and garam masala (Photo: kiyanwang, Flickr)
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 as well…!
But instead, I’ll sign off with some delicious photos:
Panang curry “traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste” (Wikipedia. Photo by Ariane Colenbrander, Flickr)
Massaman curry: My favorite Thai dish! Originally from central Thailand, it came to existence thanks to a Persian trader in the 16th century CE. Typically, it is made with coconut milk, roasted peanuts/cashews, potatoes, chili, cardamom pods, star anise, palm sugar, fish sauce, bay leaves, cinnamon and tamarind sauce (Wikipedia. Photo by Pabo76, Flickr)
This Thai green curry, served with roti on the side, was made with “shredded kaffir lime leaves, yardlong beans, makhuea pro Thai eggplant, makhuea phuang pea-sized eggplant. For garnish: Holy basil (bai kraphao) and sliced large red chillies for color” (Takeaway, Wiki Commons)
Northern Thai khao soi, which means “cut rice,” is a soupy coconut milk curry made with deep fried egg noodles, pickled cabbage, shallots, lime, ground chillies fried in oil, and meat (Takeaway, Wiki Commons)
Thai pumpkin curry: Not in the list, but delicious regardless!
