The Antigua Curry Club Meeting
Field trip to a Thai Curry dinner!!!
Non-Vegetarian
Satay with peanut sauce
Yellow Thai Curry with pork
Q 95 + 10% service
Vegetarian
Vietnamese spring rolls
Yellow Thai Curry with vegetables.
Q 80 + 10% service
Satay
or sate is a dish consisting of diced or sliced chicken, goat, mutton,
beef, pork or fish (ours is pork); the more authentic version uses skewers from
the midrib of the coconut leaf, although bamboo skewers are often used. These
are grilled or barbecued over a wood or charcoal fire, then served with various
spicy seasonings.
Satay may have originated in Java, Indonesia, but it is also popular in other
Southeast Asian countries, such as Malaysia, Singapore and Thailand.
Turmeric is a compulsory ingredient used to marinate satay, which gives
the dish its characteristic yellow color.
Yellow curry
is one of three major kinds of Thai curry, which are identified by color,
commonly found in Thai restaurants in the West.
Yellow
curry is usually richer and creamier than other Thai curries, since coconut
cream is used in addition to coconut milk. This is done to tone down the
spiciness, and hence its popularity on menus outside of Thailand.
Thai
yellow curry can be made with duck, chicken, shrimp, fish (ours is with pork) or
vegetables and is usually eaten as an accompaniment to rice or round rice
noodles.
In Muslim southern Thailand, yellow curry tends to be much spicier and has a
more red-brown appearance. Potato is common in southern style yellow curry as in
the West (but not the spices).