Puerto Vallarta, Mexico – Think of Thai food as an exotic version of Chinese food, because it has many similar elements. However, Thai cuisine sets itself apart with its simple yet clever combination of Eastern and Western influences, harmoniously combined in perfect balance. Sour, sweet, salty, bitter and spicy flavors work together to make each dish come alive. Thai food varies depending upon the area or region of Thailand the dish originates from and that is definitely the case with curry.
Siam Cocina Thai in Puerto Vallarta has selected perfect spice blends to create their rich curry offerings. Every family and restaurant has their own unique twist, but the basics are pretty consistent. They always pack a flavorful punch. Don’t be daunted by the selections. This guide will assist you in your decision to suit your taste buds.
Curries are an important part of Thai cuisine and refer to both the dish and the curry paste, which is used to make the dish. There are several main types of Thai curries, red, yellow, green, Panang and Massamam. The color of the chilies and other ingredients gives each curry its distinct hue.
Red Curry is bright and heavily spiced with dried red chilies. This curry paste has more or less remained the same over hundreds of years. Very traditional Thai chefs adding up to 20 red chilies to give it that red color and make it super spicy. However, the modern chefs at Siam prefer to use a chili paste made with guindilla peppers, garlic, galangal, shrimp paste and lime. This has the added benefit of enhancing the red color as well as imparting a deeper flavor.
Yellow Curry draws on turmeric and dried curry powder for a rich, savory flavor and its distinct yellow color. It has a mild, somewhat sweet taste with a little bit of spice. Additional ingredients are coriander seeds, cumin, lemongrass, galangal or ginger, garlic and yellow or red chilies. The paste is often combined with coconut milk.
Green Curry uses fresh green chilies and is bright and herby. It is considered the most popular curry in Thai cuisine. The green color has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel and basil. These herbs are combined with fresh green chilies and several other ingredients such as lemongrass, fish sauce, garlic, ginger and shallots.
Panang Curry has the nutty, mellow flavor and texture of roasted peanuts, which are ground into the curry paste. It is richer and sweeter yet drier than the other curries. The paste is made of dried red chilies and is usually prepared to be extremely spicy. It is named for the island off the west coast of Malaysia and is served sometimes topped with coconut cream.
Massaman Curry is mild in heat and loaded with spices found in Indian cuisine like cinnamon and cardamom. It is one of the more unique Thai curries thanks to Persian influence. It originated in the south of Thailand near the border of Malaysia and is a thick sauce with slightly sweet overtones. It is rich and decadent.
No matter which curry you choose, the flavors work together to build a perfect dish. You can select just vegetables or add beef, chicken, shrimp or tofu to your rich curry sauce that entices the senses. Siam Cocina Thai also lets you dictate the level of spiciness in your curry. Your waiter will happily discuss the chili potency.
There are two Siam Cocina Thai restaurants in Puerto Vallarta. One is located at 271 Francisco Madero in Colonia Emiliano Zapata, just north of Zona Romantica, and just south of the Rio Cuale. It is open Tuesday through Sunday from 5:00-10:30 pm. The other location is at 317 De Los Tules in Jardines de Vallarta, three blocks east of Costco. The hours are Tuesday through Sunday from 2:00-10:00 pm. Both are closed on Mondays. Visa, MasterCard and Amex accepted. Pets or animals are not allowed inside the restaurants.
For more information, click HERE, visit SiamPV.com, or follow Siam PV Cocina Thai on Facebook.