Do you know your curries?
We all have a favourite curry but what's the difference between...
Japanese Curry
What rice do I choose:
Jasmine or Sticky
What’s it made of:
Made with spice powders, flour and oil giving it it’s distinct brown gravy like sauce
Complimentary ingredients include:
Onions, celery, carrots, potatoes included. Turmeric, red peppers, and saffron pistil for colouring. Pepper, chilli, and ginger for spice
What to serve it with:
Served with a variety of beef, pork, chicken or vegetables with fluffy sticky rice
A saucy fact:
Uniquely, ingredients are precooked, cooled and made into ‘roux’ cubes for easy cooking
Japanese Curries
Indian Curry
What rice do I choose:
Basmati
What’s it made of:
Made with dry spices like coriander, turmeric, cumin, fenugreek, and chilli powder to provide intense, lingering flavours
Complimentary ingredients include:
Combined with yoghurt, oil, ghee, or dal, a purée made from chickpeas or other lentils
What to serve it with:
Served over lentils or chicken along with naan bread or roti bread
A saucy fact:
Sauces are made thick for traditional eating
Indian Curries
Thai Curry
What rice do I choose:
Jasmine or Sticky
What’s it made of:
Starts as a paste of spices before adding coconut milk for the creamy sweet soup consistency
Complimentary ingredients include:
Typically includes fresh chillies, ginger, garlic, shallots, lemongrass, shrimp paste and cumin, coriander seeds and turmeric
What to serve it with:
Can be ordered with chicken, prawns and or vegetables
A saucy fact:
Comes in three varieties: red, yellow and green (or a nutty panang)
Thai Curries
