Curry ~ A Journey: Thailand

A landed in stunning Thailand, gives vantage to mountainous, lush green landscapes, and cool-blue beaches as well as hectic and chaotic metropolitan cities with street market scents of luxurious spices filling the air and vibrant culture saturating every corner. In these rural areas, beach towns, and cities, curry is everywhere; with the culinary characteristics varying from region to region, most curry is presented wet, as opposed to the dry spice combinations we explored while in India.

One of the most distinctive ingredients in Thai curry is fragrant basil. Several varieties of basil grow in Thailand, but the most widely used is sweet basil. Raw leaves of sweet basil, an annual herbaceous plant, are scattered into each dish to create a fresh, sweetly spicy flavor that entices the senses. Another integral ingredient in Thai curry are chilies- red, green, or yellow, chilies are used to add varying amounts of heat and vibrant color to the presentation of a dish.

A trek through the regions of Thailand will showcase each area's own unique alteration to the curry concept. Since coconut palms thrive in Southern Thailand, coconut cream and milk are prominent in local curries. Coconut milk creates a luxurious creamy texture and adds a satisfying nourishing element in Thai curry. With fishing being an important part of the economy, fresh seafood is abundant in Southern Thai dishes and the heat scale is tantalizingly hot with the use of yellow chilies and fiery bird’s eye chilies (prik kee noo).

A jaunt on a motorbike to Northern Thailand and the coconut palm layered landscape transforms into a jungle rain forest. Northern Thailand’s climate is too cool for coconut palms to thrive in abundance, so unlike the rest of Thailand, coconut isn’t as dominate in curry dishes. The northeast region developed a hotter spice palate; since food was often sparse, the spicier it was, the longer it was edible. Other variations, to the curry concept, include the use of glutinous (rather than long-grain) rice, small dried red chilies, and fermented fish (plaa raa) as a seasoning.

The cooking of the far south has a strong Malay influence, which leads us to the next stop on our curry journey: Malaysia!

Curry ~ A Journey: India

Our curry journey begins in India: widely recognized as the birthplace of curry. India is a vast country, and rather than following a single strict curry recipe, each region blends local spices and experiments with delicious adaptations to the concept.

In the southern part of India, the addition of coconut and jaggery are tasty, transformative ingredients used to create a sweet and luxurious flavor profile to the curry dish. In the southwestern region, most dishes include shredded coconut, or coconut milk, to balance the aromatic sharpness from the onions and mustard seeds, as well as the tantalizing spiciness of the sliced red chilies. In the southeastern coast, cuisine is usually on the spicier side of the heat scale; the use of black pepper power and red hot chili peppers provide a revitalizing heat that complements the use of staple savory curries spices: coriander, cumin, curry leaves and turmeric. In the southern coastal regions, a large variety of curries are made mostly with vegetables, rather than with meat, and served over rice, since most of India's rice production comes from its southern region.

Hundreds of kilometers north, yogurt is graciously stirred into curries to counteract the scrumptious aromatic and acidic notes found with the addition of garlic, ginger, onions and tomatoes. The spiciness of curries from the northern region vary, but possess a strong star anise essence and are typically enjoyed with roti, a thin jowar flour based flatbread.

Leaving India and jetting over the Indian Ocean to Sri Lanka, curries resemble those of southern India, yet include the use of rosewater and poppy seeds to create unique complex and delicate flavor dimensions.

The next stop on our journey... luscious Thailand!

Curry ~ A Journey

Experiencing curry is a journey that starts in numerous kitchens, homes, and restaurants all over the world, with each starting point bringing a new flavor, cooking style, and aroma to the voyage that consistently excites and warms the final destination: our taste buds.

The journey begins in India, Southeast Asia, Pakistan, Britain, Bangladesh, Sri Lanka, or the Caribbean with a blend of dried cumin, turmeric, and coriander that has been ground together to create a spice combination also known as curry powder or paste. Depending on where the tasteful jaunt begins, the cooking technique will vary with the addition of chicken, pork, beef, seafood, and vegetables which creates complex, flavorful curries that reflects the region and culture preparing the cuisine. The addition of spices such as black peppercorns, chilies, ginger, galangal, and ground cardamom pods play an integral part in transforming the tasteful voyage. Adding to the ever evolving edible path, some areas add cream or coconut milk to transform curry powder into hearty sauces and stews, while other areas add clove, mustard seed, or cinnamon to add an inventive dimension to each bite.

Wild GInger incorporates various styles of curry into the menu, while being mindful of the various combinations of fresh aromatics and ingredients used in each cuisine. Over the next few weeks, we'll explore the different flavors and styles each region brings to the curry journey.

Wild for Curry Powder

Curry powder consists of a balanced blend of spices including: coriander, cumin, anise, ginger, fennel, star anise, cinnamon and turmeric. It's most commonly mixed with cooked vegetables, chicken, beef, lamb, pork or seafood and served with rice.

Why Wild Ginger Curry Powder?

Every curry powder is different. Over the past 20 years, Wild Ginger has designed a custom spice blend that showcases the unique and signature taste of the restaurant. All spices are roasted and ground just prior to packaging for maximum freshness.

How to Use Wild Ginger Curry Powder:

• As a marinade: rub on chicken, beef, lamb, seafood or pork before you roast or pan fry
• In a sauce: add either coconut milk, stock, water or a combination of these to create a versatile sauce
• To spice up just about anything: combine with mayonnaise to create a curry flavored salad dressing, a spread, or tasteful addition to fruit or vegetable salads

Cooking aficionados can purchase Wild Ginger's Curry Powder for $5 at both locations, in Seattle and at The Bravern.

Spicy Sambal

In Asian cuisine, Sambal is added to various dishes to create a spicy pizzazz that instantly enhances the vibrant flavors throughout each bite.

Sambal comes from the Malay word Sambal Oelek, which means "to grind", which is technique used to create this exotic condiment. For our Sambal, we grind together the freshest jalapeno chillies, young ginger, garlic, lime, salt and vinegar.

How to use Sambal:

This versatile sauce can be used in numerous culinary applications:

• As a dip: add a desired amount to enhance the flavor of fried foods, rice, or noodles
• On eggs: dollop your morning eggs with an extra element of taste
• In soups: add a teaspoon to any soup to vitalize the broth
• With stir-fries: include in your favorite seafood, chicken, beef, lamb, pork, or vegetable stir-fry to create ideal spiciness
• Mayonnaise: mix in a little to your standard mayonnaise to make it more delicious

Spice aficionados can purchase Wild Ginger's Sambal for $5 at both locations, in Seattle and at The Bravern.

Galangal

Wild Ginger uses Galangal for its fiery taste and fibrous texture which adds an extraordinary element to Asian cooking. The clean spiciness works in wonderful harmony with garlic.

Closely related to Ginger, this aromatic tropical rhizome, an underground stem producing edible roots, is also often called wild ginger. Originating in Indonesia, Galangal is used widely in Asian cuisines for its citrusy, bursting flavor and gritty texture similar to ginger, yet galangal roots, have a less peppery heat, are larger and pale yellow with zebra-like markings. It has become an important ingredient in many dishes and it is locally known as laos, leuqkuas, kencur or kah. There are two types of galangal- greater and lesser, both are reddish-brown on the outside with the inside being pale yellow or white.

Greater: (Alpinia Galanga)

The most common form of Galangal used in cooking for it's zest, especially in Indonesian and Thai cuisine, as well as in perfumes for its floral, rose scent.

Lesser: (Alpinia Officinarum)

Native to Southern China, and used there since antiquity, the flavor is mildly spicy and refreshing with less bite than the larger species of galangal. Cultivated in Southeast Asia, the lesser galangal is used in curries and aids in distinguishing the difference between Thai and Indian curries.

When selecting galangal, select the hardest, heaviest, mature rhizomes because they are hotter, and to some extent more flavorful, but be cautious because fibers of an old rhizome may hinder the fine cuts required for most cuisine. Like all exceptional things in life, it's all about timing.