The Evolution of Thai Curry Pastes
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Published:
Jul 18, 2018
Keywords:
Curry paste Thai food Traditional knowledge
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Abstract
This is a qualitative cultural research investigation to examine the history of traditional Thai curry pastes in central Thailand. Three higher education institutions were purposively selected as the research area, which were School of the Oriental Hotel Apprenticeship Program (Thai Cuisine Management Course), Suan Dusit International Culinary School (Intensive Thai Cooking Course) and Rajamangala University of Technology, Krungthep Phranakhon Tai Campus (Food and Nutrition Course). The research sample included 6 key informants, 15 casual informants and 170 general informants. Data were collected through observations, interviews, focus group discussions and workshops. Data was validated using a triangulation method and the results are presented here as a descriptive analysis. The results show that Thai curry pastes originated in the Sukhothai period of Thai history. The components of the pastes came from areas near waterways, where plants and spices were grown, where animals were raised for consumption, where condiments were used to flavour food and where food was imported from China. During the Ayutthaya period, kapi (shrimp paste) became a popular ingredient in curry pastes, along with more varied herbs and spices and other strong-smelling plants and meats. Seafood also became more prevalent and tastes were influenced by the flavours of China, Japan, Persia, France, the Mon Kingdom, Portugal, India and the Netherlands. Traditional Thai curry pastes are often flavoured with lemongrass, kaffir lime leaves and coconut milk. The other spices in the pastes varies from location to location but traditional Thai curry pastes have found popularity throughout the world.
Article Details
How to Cite
• Taddara Kanchanakunjara ท. . ก., Songkoon Chantachon ท. . จ., & โกเศยะ ม. (2018). The Evolution of Thai Curry Pastes. Dusit Thani College Journal, 11(special), 249–266. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/136206
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Research Article
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References
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Njomo, L. M. (2012). Satisfying the indigenous food needs of sub-Saharan African immigrants in South Africa: A food consumption behaviour model for South Africa’s leading supermarket chains. African Journal of Business Management, 6(25): 7557-7568.
Pelliot, P. (1959). Notes on Marco Polo (Vol. I). Paris, UK: Imprimerie Nationale Librarie Adrien-Maisonneuve.
Raghavan, S. (2007). Handbook of spices, seasonings, and flavorings (2 ed.). 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL, US: CRC Press Taylor & Francis Group.
Rajadhon, A. (1988). Essays on Thai Folklore (3rd ed.). Bangkok: Thai Inter-Religious Commission for Development & Sathirakoses Nagapradipa Foundation. Kled Thai Co. and Suksit Siam.
Rajanubhab, D. H. R. H. (1914-15). The story of the records of Siamese history. Journal of the Siam Society, 11(2): 1-20.
Seah, R., Siripongvutikorn, S., & Usawakesmanee, W. (2010). Antioxidant and antibacterial properties in Keang-hleung paste and its ingredients. Asian Journal of Food and Agro-Industry, 3(2): 213-220.
Siripongvutikorn, S., Pengseng, N., Ayusuk, S., & Usawakesmanee, W. (2008). Development of green curry paste marinade for white shrimp (Litopenaeus vannamei). Songklanakarin Journal of Science and Technology, 30(1): 35-40.
Sirivejkul, N. (2003). Division of Historical Periods. Bangkok: MAC Printing Co., Ltd.
Wei, L. S., & Wee, W. (2013). Chemical composition and antimicrobial activity of Cymbopogon nardus citronella essential oil against systemic bacteria of aquatic animals. Iranian Journal of Microbiology, 5(2): 147-152.
Wright, M. (1992). Ayudhya and its place in pre-modern Southeast Asia. Journal of the Siam Society, 80(1): 81-86.
Wyatt, D. K. (1974). A Persian mission to Siam in the reign of King Narai. Journal of Siam Society, 62(1): 151-157.
Yoshida, Y. (1998). Umami taste and traditional seasonings. Food Reviews International, 14(2-3): 213-246.
Bradley, C. B. (1909). The Oldest known writing in Siamese; the inscription of Phra Ram Khamhaeng of Sukhothai, 1293 A.D. Journal of the Siam Society, 6(1): 5-68.
Bradley, D. B. (1906). Poket. Reprint from Dr. Bradley's Bangkok Calendar for 1871. Journal of the Siam Society, 3(1): 17-20.
Chotechuang, N. (2012). Taste active components in Thai foods: A review of Thai traditional seasonings. Journal of Nutrition & Food Sciences, S10: 004.
Cochrane, J. (Ed.). (2008). Asian tourism: Growth and change. Hungary: Elsevier.
Coedes, G. (1918). Notes critiques sur L'inscription de Rama Khamheng. Journal of the Siam Society, 12(1): 1-27.
Coedes, G. (1921). Siamese documents of the seventeenth century. Journal of the Siam Society, 14(2): 7-39.
Douglas, M., Heyes, J., & Smallfield, B. (2005). Herbs, spices and essential oils Post-harvest operations in developing countries. United Nations Industrial Development Organization, Austria: Institute for Crop and Food Research Inc.UNIDO and FAO.
Faithong, N., Benjakul, S., Phatcharat, S., & Binsan, W. (2010). Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products. Food Chemistry, 119(1): 133-140.
Frankfurter, O. (1906). Some suggestions for romanizing Siamese. Journal of the Siam Society, 3(2): 52-61.
Gerini, G. E. (1904). On Siamese proverbs and idiomatic expressions. Journal of the Siam Society, 1: 11-168.
Goel, A., Kunnumakkara, A. B., & Aggarwal, B. B. (2008). Curcumin as "curecumin": from kitchen to clinic. Biochemical Pharmacology, 75(4): 787-809.
Grove, P., & Grove, C. (2010). The Flavours of history (From corn to chilli to curry). New York: Peter J Grove.
Hazarika, M. (2006). Neolithic culture of Northeast India: A recent perspective on the origins of pottery and agriculture. Ancient Asia, 1: 25-43.
Hazra, K. L. (1982). History of Theravāda Buddhism in South-East Asia with special reference to India and Ceylon. West Patel Nagar, New Delhi, India: Munshiram Manoharial Publishers Pvt. Ltd.
Hedge, I. C., & Lamond, J. M. (1992). Umbelliferae (Vol. 5). Bangkok: The Chutima Printing.
Hugh, T. W. T. (2005). Herbs and spices of Thailand. Singapore: Times Editions-Marshall Cavendish.
Jones, N. L., Shabib, S., & Sherman, P. M. (1997). Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori. FEMS Microbiology Letters, 146(2): 227-233.
Kanchanakunjara, T. (2008). The 20th Thai Cooking Demonstration: La Demostracion de la Cocina Tailandesa article. Retrieved from http://www.thaiembassychile.org/index.php?lay=show&ac=article&Id=538740388 &Ntype=1.
Kanchanakunjara, T. (2013). Thai curry paste: An application of indigenous knowledge based on a creative economy for exporting. Ph.D., Mahasarakham University, Mahasarakham Province.
Kanchanakunjara, T., Chantachon, S., Koseyayothin, M., & Kuljanabhagavad, T. (2014a). Research and development of traditional massaman curry paste and tom yum in central Thailand for the Western. Gastronomica, submitted.
Kanchanakunjara, T., Chantachon, S., Koseyayothin, M., & Kuljanabhagavad, T. (2014b). Use of indigenous knowledge in food processing and preservation of traditional curry paste recipes in central Thailand for global market. African Journal of Indigenous Knowledge Systems, submitted.
Koo, S. J., & Kim, H. S. (2005). Cultural foods in the world. Paju: Kyomoonsa.
Kuljanabhagavad, T., Sriubolmas, N., & Ruangrungsi, N. (2011). Chemical composition, antibacterial and antifungal activities of essential oil from Heracleum siamicum Craib. Pharmaceutical Chemistry Journal, 45(3): 178-182.
Kuljanabhagavad, T., Thongphasuk, P., Thongphasuk, J., & Wink, M. (2014). Effect of v-irradiation on bioactive chemical constituents and antioxidant activity of turmeric (Curcuma longa L.) rhizome. Radiation Physics and Chemistry, submitted.
Kulke, H., & Rothermund, D. (1998). A History of India (3rd ed.). Routledge, United State: Taylor & Francis.
Miquel, J., Bernd, A., Sempere, J. M., Dıaz-Alperi, J., & Ramırez, A. (2002). The curcuma antioxidants: pharmacological effects and prospects for future clinical use. A review. Archives of Gerontology and Geriatrics, 34(1): 37-46.
Mouritsen, O. G. (2012). Umami flavour as a means of regulating food intake and improving nutrition and health. Nutrition and Health, 21(1): 56-75.
Nakornriab, M., & Puangpronpitag, D. (2011). Antioxidant activities and total phenolic contents of Thai curry pastes. International Journal of Applied Chemistry, 7(2): 43-52.
Njomo, L. M. (2012). Satisfying the indigenous food needs of sub-Saharan African immigrants in South Africa: A food consumption behaviour model for South Africa’s leading supermarket chains. African Journal of Business Management, 6(25): 7557-7568.
Pelliot, P. (1959). Notes on Marco Polo (Vol. I). Paris, UK: Imprimerie Nationale Librarie Adrien-Maisonneuve.
Raghavan, S. (2007). Handbook of spices, seasonings, and flavorings (2 ed.). 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL, US: CRC Press Taylor & Francis Group.
Rajadhon, A. (1988). Essays on Thai Folklore (3rd ed.). Bangkok: Thai Inter-Religious Commission for Development & Sathirakoses Nagapradipa Foundation. Kled Thai Co. and Suksit Siam.
Rajanubhab, D. H. R. H. (1914-15). The story of the records of Siamese history. Journal of the Siam Society, 11(2): 1-20.
Seah, R., Siripongvutikorn, S., & Usawakesmanee, W. (2010). Antioxidant and antibacterial properties in Keang-hleung paste and its ingredients. Asian Journal of Food and Agro-Industry, 3(2): 213-220.
Siripongvutikorn, S., Pengseng, N., Ayusuk, S., & Usawakesmanee, W. (2008). Development of green curry paste marinade for white shrimp (Litopenaeus vannamei). Songklanakarin Journal of Science and Technology, 30(1): 35-40.
Sirivejkul, N. (2003). Division of Historical Periods. Bangkok: MAC Printing Co., Ltd.
Wei, L. S., & Wee, W. (2013). Chemical composition and antimicrobial activity of Cymbopogon nardus citronella essential oil against systemic bacteria of aquatic animals. Iranian Journal of Microbiology, 5(2): 147-152.
Wright, M. (1992). Ayudhya and its place in pre-modern Southeast Asia. Journal of the Siam Society, 80(1): 81-86.
Wyatt, D. K. (1974). A Persian mission to Siam in the reign of King Narai. Journal of Siam Society, 62(1): 151-157.
Yoshida, Y. (1998). Umami taste and traditional seasonings. Food Reviews International, 14(2-3): 213-246.