The Curry Gaeng For Irresistible Thai Curries in Shanghai from wisepowder's blog
The Curry Gaeng is a casual eatery specializing in regional Thai curries
located within the newly opened Fantang food hall on Yanping Lu. These
are fiery, fragrant curries made from scratch—you won’t find a better
Thai curry house in Shanghai.To get more news about Taste of China, you can visit shine news official website.
Finding unadulterated Thai food in Shanghai is difficult. Most restaurants tend to use commercial curry pastes, which results in the same cookie cutter menu of watered down dishes. That’s OK. There’s a supply chain for just about anything, so why can’t restaurants do it with curry pastes? And there’s a high demand for cheap Thai food. But that’s boring.
Fresh curry paste is the secret to a good curry. Making pastes from scratch is inexpensive, but it is also extremely time consuming. The Curry Gaeng is all about putting in that effort—all the curry pastes here are freshly made. The result is better tasting curries that are also unique compared to what’s available in Shanghai.
Most of the curries at The Curry Gaeng are on the spicier side. Some are even challenging for my palate, but God, I love it. If you have an affinity for even more fiery curries, you even can ask for them “extra spicy.” The mildest curry is the Chicken and Peanut Curry with Rice Noodles (¥52) and the spiciest is the Southern Thai Dry Curry Pork (¥56). I love both.
Red Curry Duck, Pineapple, Curry Tomatoes (¥56) – Some people are adverse to pineapple in savory dishes. I’m all for it. It’s also quite common in Southeast Asian dishes. Plus, it adds a juicy element to the curry.
Southern Thai Dry Curry Pork (¥56) – My #1 favorite. This is the spiciest on the menu. But it’s oh-so fragrant and addictive.Southern Thai Dry Curry Chicken (¥52) – Unlike the pork version, this dry curry has a citrusy profile, amplified with lemongrass.
Chicken and Peanut Curry with Rice Noodles (¥52) – Favorite #2. This fermented, nutty curry is funky and fragrant.It goes perfectly with these stringy vermicelli noodles.All curries come with rice (except the vermicelli noodle ones, of course) but you can also swap rice for noodles. All curries are also made to order.
Most of the curry paste ingredients are imported, including lemongrass, turmeric and galangal, the essentials of curry. The spice levels may also differ—that’s inevitable due the chilies, which can vary in heat depending on the batch.
Finding unadulterated Thai food in Shanghai is difficult. Most restaurants tend to use commercial curry pastes, which results in the same cookie cutter menu of watered down dishes. That’s OK. There’s a supply chain for just about anything, so why can’t restaurants do it with curry pastes? And there’s a high demand for cheap Thai food. But that’s boring.
Fresh curry paste is the secret to a good curry. Making pastes from scratch is inexpensive, but it is also extremely time consuming. The Curry Gaeng is all about putting in that effort—all the curry pastes here are freshly made. The result is better tasting curries that are also unique compared to what’s available in Shanghai.
Most of the curries at The Curry Gaeng are on the spicier side. Some are even challenging for my palate, but God, I love it. If you have an affinity for even more fiery curries, you even can ask for them “extra spicy.” The mildest curry is the Chicken and Peanut Curry with Rice Noodles (¥52) and the spiciest is the Southern Thai Dry Curry Pork (¥56). I love both.
Red Curry Duck, Pineapple, Curry Tomatoes (¥56) – Some people are adverse to pineapple in savory dishes. I’m all for it. It’s also quite common in Southeast Asian dishes. Plus, it adds a juicy element to the curry.
Southern Thai Dry Curry Pork (¥56) – My #1 favorite. This is the spiciest on the menu. But it’s oh-so fragrant and addictive.Southern Thai Dry Curry Chicken (¥52) – Unlike the pork version, this dry curry has a citrusy profile, amplified with lemongrass.
Chicken and Peanut Curry with Rice Noodles (¥52) – Favorite #2. This fermented, nutty curry is funky and fragrant.It goes perfectly with these stringy vermicelli noodles.All curries come with rice (except the vermicelli noodle ones, of course) but you can also swap rice for noodles. All curries are also made to order.
Most of the curry paste ingredients are imported, including lemongrass, turmeric and galangal, the essentials of curry. The spice levels may also differ—that’s inevitable due the chilies, which can vary in heat depending on the batch.
The Wall