{"id":138083,"title":"Ce este pasta de curry galben thailandez?","modified":"2026-06-15T09:23:42+02:00","plain":"Ce este curryul galben thailandez? \n\n\n\nPasta de curry galben este un ingredient indispensabil \u00een buc\u0103t\u0103ria thailandez\u0103 \u0219i \u00een alte buc\u0103t\u0103rii din Asia de Sud-Est. La fel ca pasta de curry ro\u0219u \u0219i curryul verde thailandez, este o past\u0103 intens aromat\u0103 \u0219i condimentat\u0103, folosit\u0103 pentru a da savoare multor preparate, precum curryuri, supe, stir-fry-uri \u0219i marinate.\n\n\n\nEste preparat\u0103 dintr-un amestec de ierburi aromatice \u0219i condimente, printre care turmericul, care \u00eei d\u0103 culoarea galben\u0103, piperul negru, ardeii iu\u021bi galbeni sau ro\u0219ii, galanga (o r\u0103d\u0103cin\u0103 asem\u0103n\u0103toare ghimbirului), iarba-de-l\u0103m\u00e2ie, coriandrul, chimionul \u0219i multe alte ingrediente. Toate sunt m\u0103cinate p\u00e2n\u0103 se ob\u021bine aceast\u0103 past\u0103 fin\u0103, foarte practic\u0103 \u00een buc\u0103t\u0103rie. \n\n\n\nOriginea curryului galben thailandez \n\n\n\nPasta de curry galben provine, \u00eentr-adev\u0103r, din Thailanda, unde este folosit\u0103 \u00een numeroase preparate tradi\u021bionale, precum curryul thailandez cu pui. Curryul galben thailandez este, de fapt, un amestec de mai multe condimente aduse mai ales de negustori indieni \u0219i arabi. \n\n\n\n\n\n\n\nTurmericul, unul dintre ingredientele principale ale pastei de curry galben, este originar din India \u0219i este folosit de mii de ani \u00een buc\u0103t\u0103ria indian\u0103. Chimionul, un alt ingredient esen\u021bial al preparatului, provine din bazinul mediteranean. \n\n\n\n\u0218tia\u021bi c\u0103: Pe l\u00e2ng\u0103 utilizarea sa culinar\u0103, a fost folosit mult\u0103 vreme \u00een Egipt pentru mumificarea faraonilor. Ulterior, a ajuns \u00een Asia de Sud-Est \u0219i este folosit pe scar\u0103 larg\u0103 \u0219i \u00een buc\u0103t\u0103ria indian\u0103. \n\n\n\nMajoritatea ingredientelor din pasta de curry galben au origini variate, legate de vechiul comer\u021b cu mirodenii, \u00eens\u0103 pasta \u00een sine este, f\u0103r\u0103 \u00eendoial\u0103, un preparat thailandez.\n\n\n\nGustul curryului galben thailandez\n\n\n\nPasta de curry galben are un gust picant, u\u0219or dulceag \u0219i discret acri\u0219or. Turmericul \u00eei d\u0103 culoarea caracteristic\u0103 \u0219i o arom\u0103 bl\u00e2nd\u0103, u\u0219or p\u0103m\u00e2ntie. \n\n\n\nCoriandrul aduce prospe\u021bime, iar iarba-de-l\u0103m\u00e2ie, la fel ca l\u0103m\u00e2ia, adaug\u0103 o not\u0103 citric\u0103. \u00cen schimb, pudra de chili completeaz\u0103 totul cu o not\u0103 cald\u0103 \u0219i picant\u0103. \n\n\n\nDe multe ori se adaug\u0103 \u0219i lapte de cocos pentru a sub\u021bia amestecul \u0219i a-i domoli intensitatea. \u00cen ansamblu, este o past\u0103 exotic\u0103, cu arome care se completeaz\u0103 minunat!\n\n\n\nCurry galben, curry verde \u0219i curry ro\u0219u: care este diferen\u021ba? \n\n\n\nDe\u0219i au c\u00e2teva ingrediente \u00een comun, exist\u0103 diferen\u021be importante \u00een ceea ce prive\u0219te culoarea, gustul \u0219i modul de utilizare. Se spune adesea c\u0103 pasta de curry verde este cea mai picant\u0103, dar asta depinde \u0219i de sensibilitatea fiec\u0103ruia. \n\n\n\nEste f\u0103cut\u0103 cu ardei iu\u021bi verzi proaspe\u021bi, care \u00eei dau o culoare verde intens\u0103, pe l\u00e2ng\u0103 gustul picant caracteristic. Pasta de curry ro\u0219u este, \u00een general, pu\u021bin mai bl\u00e2nd\u0103 \u0219i \u00ee\u0219i datoreaz\u0103 culoarea ro\u0219u \u00eenchis ardeilor iu\u021bi ro\u0219ii (sau pudrei de chili) folosi\u021bi la preparare. \n\n\n\nSunt dou\u0103 paste pe care le pute\u021bi folosi \u00een preparate cu carne, pas\u0103re, fructe de mare sau chiar cu t\u0103i\u021bei (\u00eencerca\u021bi re\u021beta de t\u0103i\u021bei cu curry ro\u0219u thailandez)! \n\n\n\nT\u0103i\u021bei cu curry ro\u0219u thailandez\n\n\n\nC\u00e2t despre faimoasa past\u0103 de curry galben, aceasta este, de regul\u0103, cea mai bl\u00e2nd\u0103 dintre cele trei. Este preparat\u0103 cu turmeric, un condiment destul de delicat, a\u0219a c\u0103 se potrive\u0219te perfect \u00een curryuri mai domoale, cu legume \u0219i c\u0103rnuri fragede.\n\n\n\nCurryul galben thailandez \u00een buc\u0103t\u0103rie\n\n\n\nIngredient esen\u021bial \u00een buc\u0103t\u0103ria thailandez\u0103, pasta de curry galben poate ad\u0103uga gust \u0219i profunzime unei game largi de preparate. Cu t\u0103i\u021bei, orez sau legume sotate, func\u021bioneaz\u0103 de minune; este, de fapt, un ingredient foarte versatil. \n\n\n\nO idee de re\u021bet\u0103? T\u0103i\u021bei cu curry galben thailandez. Re\u021bine\u021bi c\u0103, \u00een func\u021bie de gusturile voastre, pute\u021bi \u00eenlocui o past\u0103 de curry cu alta. Dac\u0103 vre\u021bi un preparat cu t\u0103i\u021bei mai bl\u00e2nd, \u00eenlocui\u021bi pasta de curry ro\u0219u cu pasta de curry galben. \n\n\n\n\n\n\n\n\u00cen buc\u0103t\u0103ria thailandez\u0103, pasta de curry galben este folosit\u0103 frecvent \u0219i \u00een curryurile cu pui. C\u0103li\u021bi pur \u0219i simplu pasta de curry \u00eempreun\u0103 cu buc\u0103\u021bi de pui, legume \u0219i lapte de cocos. Servi\u021bi preparatul cu orez \u0219i gata! \n\n\n\nVe\u021bi observa c\u0103 pasta de curry galben se potrive\u0219te excep\u021bional de bine cu carnea de pas\u0103re, a\u0219a c\u0103 nu ezita\u021bi s\u0103 explora\u021bi re\u021betele cu pui. O alt\u0103 op\u021biune: folosi\u021bi pasta de curry galben \u00een vinegrete \u0219i marinate pentru a le da o not\u0103 u\u0219or picant\u0103, dar totodat\u0103 subtil\u0103.\u00a0 O alt\u0103 idee este s\u0103 ad\u0103uga\u021bi un strop \u00een sosul pentru pad thai.\n\n\n\nCum \u00eenlocuie\u0219ti pasta de curry galben thailandez? \n\n\n\nDac\u0103 nu g\u0103si\u021bi past\u0103 de curry galben (de\u0219i \u00een ziua de azi se \u00eent\u00e2mpl\u0103 rar), pute\u021bi folosi pur \u0219i simplu curry pudr\u0103. Ad\u0103uga\u021bi \u0219i pu\u021bin ghimbir proasp\u0103t, iar amestecul va sem\u0103na destul de bine cu pasta de curry. \n\n\n\nNu g\u0103si\u021bi nici asta? \u00cenlocui\u021bi pur \u0219i simplu curryul galben cu past\u0103 de curry ro\u0219u sau curry verde. Aten\u021bie \u00eens\u0103: ambele sunt considerabil mai picante dec\u00e2t varianta galben\u0103! Totul depinde de gusturile voastre \u0219i de re\u021beta pe care o preg\u0103ti\u021bi.\n\n\n\nUnde g\u0103se\u0219ti curry galben thailandez? \n\n\n\nFiind un ingredient comun \u00een buc\u0103t\u0103ria thailandez\u0103, pasta de curry galben se g\u0103se\u0219te \u00een majoritatea magazinelor cu produse asiatice. \n\n\n\nO pute\u021bi g\u0103si \u0219i \u00een unele supermarketuri. Dac\u0103 nu o vede\u021bi \u00een magazinul din apropiere, o pute\u021bi comanda \u0219i online, de pe site-uri specializate \u00een ingrediente asiatice. Verifica\u021bi totu\u0219i cu aten\u021bie data de expirare \u00eenainte s\u0103 cump\u0103ra\u021bi pasta de curry, ca s\u0103 v\u0103 asigura\u021bi c\u0103 este proasp\u0103t\u0103.\n\n\n\nCum se p\u0103streaz\u0103 curryul galben thailandez? \n\n\n\nPasta de curry galben trebuie p\u0103strat\u0103 \u00eentr-un recipient ermetic, la frigider, pentru a-\u0219i men\u021bine prospe\u021bimea \u0219i aroma. \u021ainut\u0103 la rece, rezist\u0103 2-3 s\u0103pt\u0103m\u00e2ni, uneori chiar mai mult; orienta\u021bi-v\u0103 \u00eens\u0103 \u00een primul r\u00e2nd dup\u0103 data de expirare indicat\u0103 pe borcan. Dac\u0103 este f\u0103cut\u0103 \u00een cas\u0103, se p\u0103streaz\u0103 aproximativ o s\u0103pt\u0103m\u00e2n\u0103.\n\n\n\n\n\n\tPast\u0103 thailandez\u0103 de curry galben\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 \u0219alote mari4 c\u0103p\u0103\u021b\u00e2ni mari de usturoi (nu c\u0103\u021bei individuali - C\u0102P\u0102\u021a\u00c2NI \u00ceNTREGI de usturoi)1 o bucat\u0103 de ghimbir proasp\u0103t de 15 cm5 ardei iu\u021bi thailandezi usca\u021bi, \u00eentregi1.5 linguri sare2 linguri turmeric2 linguri pudr\u0103 de curry dulce2 linguri\u021be coriandru m\u0103cinat3 linguri past\u0103 de iarb\u0103-de-l\u0103m\u00e2ie4 grame frunze \u0219i tulpini uscate de coriandru\t\n\t\n\t\tPre\u00eenc\u0103lzi\u021bi cuptorul la 180\u00b0C.Preg\u0103ti\u021bi ingredientele aromatice: cur\u0103\u021ba\u021bi \u0219alotele, stropi\u021bi-le cu ulei \u0219i \u00eenveli\u021bi-le \u00een folie de aluminiu. Cur\u0103\u021ba\u021bi ghimbirul \u0219i t\u0103ia\u021bi-l \u00een felii sub\u021biri.A\u0219eza\u021bi feliile de ghimbir \u00eentr-un singur strat, stropi\u021bi-le cu ulei \u0219i \u00eenveli\u021bi-le \u00een folie de aluminiu. \u00cendep\u0103rta\u021bi foi\u021bele exterioare ale usturoiului. T\u0103ia\u021bi v\u00e2rfurile c\u0103p\u0103\u021b\u00e2nilor de usturoi, astfel \u00eenc\u00e2t c\u0103\u021beii s\u0103 fie par\u021bial expu\u0219i. Stropi\u021bi cu ulei \u0219i \u00eenveli\u021bi fiecare c\u0103p\u0103\u021b\u00e2n\u0103 de usturoi \u00een folie de aluminiu.Coacerea aromatelorA\u0219eza\u021bi toate pache\u021belele \u00een folie de aluminiu pe o tav\u0103 de copt. Coace\u021bi-le timp de 15 minute.Scoate\u021bi ghimbirul (ar trebui s\u0103 fie fraged), m\u0103ri\u021bi temperatura la 200\u00b0C \u0219i mai coace\u021bi \u0219alotele \u0219i usturoiul \u00eenc\u0103 30 de minute, p\u00e2n\u0103 c\u00e2nd devin aurii \u0219i foarte parfumate.Dup\u0103 ce s-au r\u0103cit, scoate\u021bi c\u0103\u021beii de usturoi din foi\u021bele lor.Ardeii iu\u021bi\u00cen timp ce aromatele se coc, turna\u021bi ap\u0103 clocotit\u0103 peste ardeii iu\u021bi, ca s\u0103 \u00eei rehidrata\u021bi. L\u0103sa\u021bi-i la \u00eenmuiat 15 minute, apoi scurge\u021bi-i.Prepararea pasteiPune\u021bi totul \u00eentr-un blender puternic. Pulsa\u021bi sau mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi consisten\u021ba dorit\u0103 pentru pasta de curry galben.\t\n\t\n\t\tDin aceast\u0103 re\u021bet\u0103 ob\u021bine\u021bi aproximativ 1.5-2 borcane de past\u0103 de curry.\nPasta se p\u0103streaz\u0103 aproximativ o s\u0103pt\u0103m\u00e2n\u0103 la frigider \u0219i se congeleaz\u0103 foarte bine.\n\t\n\t\n\t\tCondimentTha\u00eflandaisep\u00e2te de curry jaune","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138083"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138083\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/5941"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}