Curries are one of my favorite dishes. I make (or at least eat) a curry once a week and can’t imagine that I will ever get tired of that routine. The basis for Indian curries is dried spices that are fried in oil or ghee (which is clarified butter). Thai curries, on the other hand, get a lot of their flavor from fresh herbs and vegetables, such as various types of peppers, lemongrass and cilantro. Thai curries also typically contain coconut milk.
What is labeled “curry powder” in the western world is just a mix of turmeric, chili peppers, fenugreek, coriander, cumin and sometimes additional spices. I recently learned that there is also a curry tree; that’s where curry leaves are harvested from. Stay tuned for some flavorful recipes!