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Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.〔(【引用サイトリンク】title=Thai curries rich in flavour )〕 ==Overview== Thai people refer to dishes that are known as "Thai curries" in the Western world as ''"kaeng"'' (also written as ''"gaeng"''; (タイ語:แกง), ). The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines ''kaeng'' as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chillies, and garlic as essential ingredients.〔(【引用サイトリンク】title=Thai cooking,food thai,Thai menu, pad thai recipe )〕 Coconut milk is not included in this definition and many Thai curries, such as ''kaeng som'' and ''kaeng pa'', do not feature it. Curries in Lanna (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. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste. Even within one type of curry the spiciness can differ widely. The word "curry" figures in the Thai language as ''"kari"'' ((タイ語:กะหรี่)), and refers to dishes using either an Indian-style curry powder, known as ''phong kari'' in Thailand, or to the dish called ''kaeng kari'', an Indian-influenced curry that is made with spices that are common to Indian dishes but less often used in these proportions in Thai cuisine. ''Kung phat phong kari'' (prawns fried with egg and curry powder) is an example of a dish using the Indian style curry powder.〔(【引用サイトリンク】title=Stir Fried Prawns with Curry Powder and Eggs Recipe )〕 Although ''"kaeng"'' is also defined as being of "watery" substance, the thickness of the sauce can vary considerably from broth-like to that of a thick stew, and it can even be a completely dry dish. Representatives of dry curries, dishes which are (stir-)fried with a curry paste, are ''phat phrik khing'' and ''khua khling''.〔(【引用サイトリンク】title=Food Photo: Flavor Packed Thai Dry Curry (Kua Kling) )〕〔(【引用サイトリンク】title=Spaces and Spices )〕 ''Kaeng som'' and ''keang pa'' are representatives of the more broth-like curries. ''Matsaman'' and ''kaeng khua''〔(【引用サイトリンク】title=Bangkok Post : The world windows to Thailand )〕 resemble stews. ''Ho mok'' (a curry "soufflé"), ''kaeng kradang''〔(【引用サイトリンク】title=Kaeng kradang (jelly pork curry) - Lanna Food - Northern Thai Information Center, Chiang Mai University Library )〕 (aspic from northern Thailand) and noodle dishes such as ''khanom chin nam ngiao''〔(【引用サイトリンク】title=Lanna Food - Northern Thai Information Center, Chiang Mai University Library )〕 are also seen as Thai curry dishes as they all use curry pastes in their preparation. The dish called ''kaeng chuet'' is an exception to the rule that a ''kaeng'' should contain chillies, garlic, onions and shrimp paste. It is a clear Chinese style meat and/or vegetable broth with mixed vegetables and often also minced pork, tofu and glass noodles. The name translates as "bland curry" but it is seen as being a ''tom'', a soup, and it is therefore also often called ''tom chuet''.〔 Curries are eaten in combination with rice, the long-grained jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, and with noodles such as ''khanom chin'' (fermented rice noodles). Certain curries can also be eaten with ''roti'', the Thai version of the Indian-style fried flat bread from Malaysia called ''roti canai''. ''Khao kaeng'' or ''khao rat kaeng'', meaning "curry-on-rice", is a traditional type of fast food restaurant in Thailand which specialises in ready-made curries, and often several other dishes as well, served with rice. Their popularity in Bangkok as a place for a quick lunchtime meal is in decline.〔(【引用サイトリンク】title=MCDANG: Hungry for Thai noodles )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Thai curry」の詳細全文を読む スポンサード リンク
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