Thai · IV The Method
Thai curry method
I
Origin
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II
Description
Thai curry is built in a specific, non-negotiable sequence: thick coconut cream is heated in a dry wok until the fat separates from the water — a moment called 'cracking' — then curry paste is fried directly in that separated coconut oil. This is fundamentally different from Indian curry where spices bloom in ghee, and different from simply dumping paste and coconut milk together and simmering. The crack is the technique. The crack is NON-NEGOTIABLE. Everything that makes a Thai curry taste like Thailand instead of a vaguely coconutty stew depends on whether you achieved that fat separation and fried your paste in it.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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