Thai Curries

Curries in Thailand are as varied, in preparation and cooking, as are the different parts of the country. Traditionally, Thai curry is fiery hot. Large quantities of hot chili peppers, the preferred being red to make the dish more colorful and attractive, are pounded into a fine paste in a mortar and pestle with a similar amount of garlic, some fresh sliced turmeric and salt. A touch of shrimp paste is added to this mixture, which is then boiled in water to produce a curry base. The result is a soup that can inflict searing pain on the uninitiated palate. A lot of Curries are mixed with Coconut milk to "smooth" them out.
	Jeff Morgan
	But don't worry, Thais suit the spices to satisfy Western tastes. Instead of using 20 or more chilies as when they are cooking for Thais, they use only perhaps five or six chilies when making a curry for six to eight Farangs (Westerners).

The well known "gaeng som" or "orange curry" is hot and sour. The Thai word "so m" means "orange," and actually covers all sour and acidic substances, ranging from orange juice to vinegar.

Fresh vegetables can be added to the curry as well. And, as in most Thai dishes, a touch of sugar is added to give it the hot-sweet taste that distinguishes Thai food from any other cuisine in the world. Finally, shrimp, fish or some other seafood (or occasionally, pork) is added, and the dish is ready to be served, with raw vegetables on the side.