Asian food has to be by far one of my favorites , losing its first place rank to Brazilian food. What can I say, can’t never let go of my first love.
My first experience with Asian cuisine was at the age of 14 when I few of my mom’s friends took us out for dim sum to celebrate a birthday. Since I had never had chinese food before, they ordered a roundtable of different dishes so that we can try a variety and make sure they didn’t have to make a run to Mc’Ds. Ron MacDonald did not win and I have been in love with it ever since.
As I grew older, and my love for food culture increased, I began to dabble in other Asian dishes, specially the South Asian specialties. Thai has to be the closest one to my heart. The ingredients used in their dishes are very similar to Brazilian northern cuisines, which is mostly from African descent. An example are the curry dishes that use ginger, garlic, coconut milk and cilantro, such as panang curries. They are very similar to a dish called moqueca, that only differs with the palm oil, as one of its distinguished ingredients added.
I have tasted so many different types of curry dishes, ranging from west indies to singaporean, that I find it amazing how a number of ingredients have traveled all over the world and made our eating habits more similar than they are different.
CURRIES IN WORLD:
Jamaica: Especially curried chicken, goat, fish and shrimp.
Trinidad and Tobago: Especially curried chicken, duck, goat, beef, shrimp, and “aloo” (potato), along with wild meats.
Guyana: Curried chicken, goat, duck, shrimp, beef (eaten by Muslims and Christians), “aloo” (potato), fish (different varieties) and crab.
Bahamas: Curried Mutton “Goat or Lamb”, Curried Chicken, Curried Pork Chops.
Central Africa: Groundnut stew, though not technically a curry, is a similar style.
Central Europe: Goulash is a spicy stew or soup usually made with paprika, garlic, potatoes, beef or pork and dill. Not served with rice.
Ethiopia: Wat, a thick, heavily spiced stew.
Fiji, Samoa, and Tonga: Generally known as “kare” or “kale”, the spice is a popular ingredient in curried lamb, mutton, and chicken stew. Often prepared with coconut milk and accompanied by rice or taro.
Mexico: Mole, which also originally meant sauce, features different regional variations and combinations of chilies, spices, and chocolate.
Malaysia: curry powders rich in turmeric, coconut milk, shallots, ginger, belacan (shrimp paste), chili peppers, and garlic. Tamarind is also often used. Rendang is another form of curry consumed in Malaysia, Singapore, Indonesia and the Philippines; although it is drier and contains mostly meat and more coconut milk than a conventional Malaysian curry.
Philippines: Chicken cooked in coconut milk, chillies and curry powder is the usual curry dish that northern Filipinos are familiar with. A typical northern Filipino curry dish would be usually of either pork or chicken as the meat while cooked at a similar manner as to other local dishes such as adobo, kaldereta, and mechado, patis (fish sauce), with potatoes, bay leaf, coconut milk, and sometimes lemongrass and carrots to complement.
Thailand: In Thai cuisine, curries are called kaeng, and usually consist of meat, fish and/or vegetables in a sauce based on a paste made from chilies, onions or shallots, garlic, and shrimp paste.Additional spices and herbs define the type of curry. Local ingredients, such as chili peppers, kaffir lime leaves, lemon grass, galangal and, in central and southern Thai cuisine, also coconut milk are used.
Vietnam: Vietnamese curry features coconut milk, potato, sweet potato, taro roots, chicken garnished with cilantro and green onion and is more soup-like than Indian curry.
Brazil: salt water fish stew in coconut milk, tomatoes, onions, garlic, coriander and some palm oil. 1
25 minPrep Time
20 minCook Time
45 minTotal Time
- 1/2 pound of shrimp
- 2 small jewel potatoes
- 1 small red potato
- 2 large cloves of garlic
- 1/2 large sweet onion
- 1/4 cup cilantro
- 2 tbsp olive oil
- 1 tbsp of fresh ginger
- 2 tbsp of red curry paste
- 1 can of coconut milk
- 1 tsp of salt
Remove skin and devein shrimps and place in a large bowl. Set aside. Grate ginger, chop garlic and cilantro. Add all three ingredients to shrimps with 1 tbsp of olive oil and salt. Mix it with hands. Cover and let it marinade for 15 minutes in refrigerator. Meanwhile chop onions, peel and cut potatoes into small cubes. Heat up a large pan and add a 1 tbsp of olive oil. Saute onions until it becomes soft. Add potatoes and mix for 3 minutes. Add coconut milk and curry paste. Cover and cook for 15 in medium low heat. In a large skillet, cook shrimp until pink. (do not overcook it). Pour and mix shrimps with potatoes and cook it for another 5 minutes. Serve over rice.