This profoundly spicy, chestnut-colored pork curry radiates a pungent slow-burning heat from generous amounts of roasted black pepper, along with long peppers and naughty charred dry chili peppers. The curry’s aroma is concentrated even further by roasting the ingredients prior to pounding them – a process that shaves the high notes of the curry and provides a low-pitched intensity that lasts far beyond each bite.
An unusually high quantity of julienned young galangal adorns the dish like the spikes of a hedgehog, piercing the smoky, earthy fragrance of the peppercorns with higher citrus notes; fresh green peppercorns reinforce its peppery core with a discreet herbal freshness.
Dee bplee (ดีปลี) – Javanese long pepper or Long Indian Pepper Javanese long pepper (Piper retrofractum) and Indian long pepper (Piper longum) both produce a small, elongated fruit that resembles a closed pine cone. Long pepper has a rich history in early Indian and Indonesian-style cooking that dates back thousands of years; it is often intermingled and confused with black pepper. The Romans were familiar with both, and used the peppers interchangeably.
The south of Thailand is close to Indonesia’s peppercorn production centers, overlooking the very same oceans crossed by Portuguese explorer Vasco da Gama in his pursuit of spice trade riches. In the late 15th century, black peppercorns made up more than 90% of the entire spice trade: The discovery of the Americas, the introduction of chili peppers and the advent of commercial transportation all contributed to a decline in the use of long pepper.
However, Javanese long pepper (Piper retrofractum) is still widely used in southern and northern Thai cuisines. Its flavor resembles that of ordinary black pepper but it has a hotter taste with sweet, somewhat earthy undertones; the Indian variety is slightly bitter compared to the Thai long pepper.
Cooking tips:
This style of curry is ideal for wild boar meat and any other game meat, as well as beef, pork and chicken.
Use palm sugar only in very small quantities, with the desired amount should only paint a vaguely felt sweet base.
Do not use any green herbs to touch up the curry. The desired flavor lift is produced by using green peppercorns, which play off the black and long peppers, and julienned kaffir lime leaves add sparks of citrusy freshness.
Serve alongside hot white rice and a crispy Thai omelette.
Roasted Southern Thai Curry of Pork, Three Peppers and Young Galangal
Hanuman and Chef Thapakorn Lertviriyavit (Gorn)
This profoundly spicy, chestnut-colored pork curry radiates a pungent slow-burning heat from generous amounts of roasted black pepper, along with long peppers and naughty charred dry chili peppers. The curry’s aroma is concentrated even further by roasting the ingredients prior to pounding them – a process that shaves the high notes of the curry and provides a low-pitched intensity that lasts far beyond each bite.
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
Green curry, with its mellow, creamy green color and rich coconut base, has both fresh and mature flavors. Like new growth on plants, it brings brightness, youthfulness, spring and rebirth to the meltdown of flavors created in the curry paste.
The green curry paste uses mainly the same standard ingredients as Thai spicy-red curry paste: lemongrass, coriander roots, kaffir lime zest, galangal, garlic, shallots, white peppercorns, coriander seeds, cumin seeds, salt and kapi.
The Indian and Muslim cuisines present distinct approaches to using dried spices in curries, both of which influence Siamese cuisine in different ways. Indian-inspired Siamese curries spotlight chilies for their vibrant color, fragrance, flavor and heat, while spices like cumin and coriander play a supporting role. The spices complement and temper the chilies’ intensity, creating a rounded, multi-layered flavor profile; nonetheless, the chilies remain the star ingredient, gently complemented by the spices.
Conversely, Muslim-influenced curries, such as massaman curry, prioritize spices over chilies. Spices like cardamom, nutmeg and mace take center stage, while the chilies provide subtle background heat rather than being the primary flavor. In these curries, the focus is on the rich, warm and complex aromas created by the blend of spices, which is a defining characteristic of many Muslim dishes.
Moreover, Siamese cuisine favors using rehydrated dried chilies in curries for their depth; this depth is highly appreciated, along with the complexity, and comparatively milder heat of the rehydrated dried chilies. As well, the harsh grassy notes of fresh chilies are not favored; they’re referred to in Thai as “green rank” or “men khiaao (เหม็นเขียว)”. Muslim curries often use fresh green chilies, tempering their vibrant, grassy taste with dry spices and thus shifting the flavor from bright and fresh to more subdued and earthy tones, resulting in a dish that is perceived to be layered, despite the burst of fresh chilies.
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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