Kari abang

Kari abang ( Thai: แกงเผ็ด , RTGS: kaeng phet, kocapan [kɛːŋ pʰèt], surem .: 'pedhes kari') punika populer Thai sajian dumadi saka abang kare tempel masak ing santen karo daging ditambahaké, kayata pitik, daging sapi, daging babi, bebek utawa urang, utawa sumber protein vegetarian kayata tahu .

Red curry

Red curry with pork
Jinis	Curry
Panggonan asal	Thailand
Woworan pokok	Curry paste (garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns, lemongrass), coconut milk
Buku masakan: Red curry  Médhia: Red curry

Sawetara bahan kanggo tempel

Pangkal kari kari Thai dhasar ( Thai: พริกแกงเผ็ด , RTGS: phrik kaeng phet ) biasane digawe mortir lan pestle, lan tetep lembab sajrone proses persiapan. Pewarna abang asale saka lombok abang spur ( Thai: พริกแห้งเม็ดใหญ่ , RTGS: phrik haeng met yai ) - yaiku phrik chi fa cabe abang. Úa utama kalebu (pepe) abang chili mrico, papak, shallots, galangal, tempel urang, uyah, kaffir jeruk godhong, katumbah ROOT, katumbah wiji, cumin wiji, peppercorns lan lemongrass . Saiki, pasta kari abang Thailand sing disiapake kasedhiya ing pasar sing diproduksi kanthi jumlah akeh, lan uga kasedhiya ing jar botol sing diprodhuksi dening sawetara merek.

Bahan lan persiyapan

Pasta kari abang sing wis disiapake dimasak ing panci kanthi minyak goreng, banjur ditambahake santan . Banjur daging minangka sumber protein ditambahake menyang sup dasar kari. Maneka jinis daging bisa digawe kari abang, kayata daging pitik, daging sapi, daging babi, urang, bebek, utawa uga daging sing eksotis kayata daging kodhok lan ula . Nanging sing paling umum yaiku daging pitik, daging babi lan daging sapi. Daginge dipotong-potong. Aditif umume yaiku saos iwak, gula, godhong jeruk purut sing disigar, terong Thailand, tunas pring, kemangi thai ( bai horapha ).