Thai Food Hunglay Curry Recipe. Thai cuisine uses various types of curry paste. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Today there are four main curries in Thai cuisine: green, red, yellow, and massaman.
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. The spiciness of Thai curries depends on the amount and kind of chili used in the making of the paste. Even within one type of curry, the spiciness can differ widely. Thai food curry recipes start with a very intense and fragrant curry paste or sauce, usually made by hand with pestle & mortar. Once the paste/sauce is made, Thai curry is extremely easy to create, simply by adding any variety of meat, seafood, vegetables, or tofu and cooking it in the oven (like a casserole).

The roots of Thai food curry recipes can be found both in regional tastes and flavors as well as in the influence of cooking styles from nearby cultures. Thai food recipes are influenced by Indian and Malaysian spices and dishes. Thais were quick to add these wonderful flavors to their own unique version of curry. The word “curry” refers to dishes using either an Indian-style or Indian-influenced curry powder that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine.
Thai curries are eaten in combination with rice. Long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and sometimes with noodles. Certain Thai curries can also be eaten with roti, the Thai version of the Indian-style fried flat bread from Malaysia called roti canai.

Thai curry ingredients
Curry paste: Thai curries are always made with a curry paste. Common ingredients used in many Thai curry pastes are:
Shrimp paste
Chillies; depending on the curry these can be dried or fresh, red or green
Onions or shallots
Garlic
Lemongrass
Galangal
Coriander (cilantro) root
Coconut milk is not included in this definition and many Thai curries, such as gaeng som and gaeng pa, do not feature it. Curries in northern Thai cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands.
Thai Hunglay Curry
https://www.youtube.com/watch?v=GaCH9wurjBs&t=259s

Thai Panag Curry
https://www.youtube.com/watch?v=xLelhWAoM0E&t=67s

Thai Green Curry
https://www.youtube.com/watch?v=lqDkwItS_sE&t=200s

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