The Antigua Curry Club Meeting       July 23, 2009
Field trip to a Thai Curry dinner!!!



Satay with peanut sauce
Yellow Thai Curry with pork

Q 95  + 10% service


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).

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