Spices commonly used in Malaysian curries (coriander and cumin) are shared in this Thai curry, along with other aromatic herbs such as kaffir lime leaves, lemongrass, and galangal.
4,000-year-old “Proto-Curry” Found in Indus Valley
The original curry predates Europeans’ presence in India by about 4,000 years. Villagers living at the height of the Indus civilization used three key curry ingredients—ginger, garlic, and turmeric—in their cooking. This proto-curry, in fact, was eaten long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years.
You may be wondering how on earth anyone can know what people were cooking 4,500 years ago. While the ancients left behind plenty of broken pots and mud-brick house foundations, they generally didn’t leave us their recipes. And foodstuffs, unlike pots, rapidly decay.
Read more here.
- coconut cream (or coconut milk)
- kaffir lime leaves
- fish sauce
- chili powder
- coriander powder
- cumin powder
- galangal, chopped
- cilantro stems
- roasted peanuts
- shrimp paste (or Belacan)