Japanese Kuro Curry --- Thai Khao Mok Gai
Japanese curry is traditionally made by cooking a roux (a mixture of flour and fat) with curry powder to make a thick and glossy sauce. Kuro (black) curry (most commonly made with beef) is made in a similar manner but turmeric and chilli powder are removed from the curry powder to eliminate any hint of yellow or red and seaweed (black laver), squid ink, dark chocolate or, as in this case coffee are added to make a striking black coloured sauce.
The streets of Bangkok are a sensory overload, and they’re packed with some of tastiest food in the world! Fragrant herbs such as kaffir lime leaves and lemongrass combine with dried Indian spices including turmeric, coriander and cumin and finally ferocious chillies to complete the heady mix of flavours. Here we have a unusual dish known as khao mok gai, a Thai-Muslim biryani which translates as ‘rice bury chicken’ served with a tangy mint nam prik on the side.
Japanese Kuro: 20 minutes, Thai Khao Mok Gai: 15 minutes
Japanese Kuro: 1 hour 50 minutes , Thai Khao Mok Gai: 45 minutes
Japanese Kuro: 3/5, Thai Khao Mok Gai: 2/5