Curry Paste

	Curry Paste Indian curry pastes in a UK supermarket Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. There are different varieties of curry paste depending from the region and also within the same cuisine: Indian curry pastes ''Kroeung'' paste of Cambodian cuisine '' Kore'' paste of Laotian cuisine Thai curry paste See also Curry powder Masala Masala, Massala or MASALA may refer to: Spice * Masala (spice), any of the many spice mixes used in South Asian cuisine Masala chai, a flavoured tea beverage Masala incense, Indian incense using a spice mix Masala dosa, an Indian dish Pl ... {{set index article ... [...More Info...] [...Related Items...] OR:** [Wikipedia] [Google] [Baidu]
	Patak's Sauces For Sale In Asda Patak's is a UK brand of Indian-style curry pastes, sauces and spices. It was founded in 1957 by wife-and-husband team Gujarati-British entrepreneurs Shanta Pathak and Lakshmishankar Pathak, who came to Britain, penniless, with their family as refugees from Kenya, and acquired by Associated British Foods in May 2007 for £200 million. left, A Patak's bread company The company supplies 75%Founding family sells Patak's '' The Guardian ''The Guardian'' is a British daily newspaper. It was founded in 1821 as ''The Manchester Guardian'', and changed its name in 1959. Along with its sister papers '' The Observer'' and '' The Guardian Weekly'', ''T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Paste (food) A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or pana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition and personal preferences. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice. Curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Others are vegetarian. Dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Kroeung ''Kroeung'' ( km, គ្រឿង, krœăng, ) is a generic Khmer word for a number of spice/herb pastes that make up the base flavors of many Khmer dishes.Cambodian Cooking Clas''What makes Cambodian Cuisine different'' Accessed July 21, 2007. Such dishes are often dubbed with the "-kroeung" suffix. ''Kroeung'' is traditionally made by finely chopping the ingredients and grinding them together using a heavy mortar and pestle although mechanical food processors can be used in modern kitchens. Various ingredients, depending on the dish and the taste of the cook, can be pounded into ''kroeung''. The eight most commonly used are lemongrass, magrut lime zest and leaves, galangal, turmeric, garlic, shallots, dried red chillies and various rhizomes (lesser galangal, fingerroot, ''Kaempferia galanga'', etc.). This herbal paste is essential for preparing Khmer dishes in order to create the authentic flavour. ''Kroeung'' has two main categories: "individual ''kroeung''" and "royal ''k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Kore (paste) Kore may refer to: Arts and entertainment Kore (comics), a comic-book series by Josh Blaylock and Tim Seeley Kore (producer), French-Algerian music producer, also part of duo Kore & Skalp * Kore (sculpture), a type of ancient Greek sculpture depicting a young female Business * KORE, an AM radio station in Springfield, Oregon, US * KORE Wireless, company, Alpharetta, Georgia, US Kore Press, publisher, Tucson, Arizona, US Kore (energy drink) Places Kore, Togo Kore (moon), a natural satellite of Jupiter * Kore (woreda), Ethiopia Orange Municipal Airport, Massachusetts (ICAO airport code: KORE) Other uses Persephone, a goddess in Greek mythology Kore people, a people on Lamu Island in Kenya Kore University of Enna, Sicily, Italy Korean mixed script, by ISO 15924 code Koda language, of India and Bangladesh * Kore (mythology), child eating demon from Albanian mythology '' The Kore Gang'', a 2011 platformer video game People with the given name Kore Tola (born 1997), Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Thai Curry Paste Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as herbs and aromatic leaves over a mix of spices. Definition 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. Coconut milk is not included in this definition and many Thai curries, such as and , 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 di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Curry Powder Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric and have been in use for over 4000 years, at least since the Indus Valley civilization. As commercially available in Western markets, curry powder is comparable to the traditional Indian concoction of spices known as "garam masala". Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders. Curry powder was used as an ingredient in 18th century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th Century US and Australian cookbooks, and advertiseme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]