Quote:
Originally Posted by kindlekitten
What's the difference between red, green and yellow curries?
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The taste. (Not trying to be facetious, but it's happening anyway.
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The taste of each is very, very different.
Yellow curry comes closest to what most folks would think an Indian curry would taste like, and is commonly used with just potatoes, chicken, and coconut milk.
Green curries work best with shrimp or chicken, plus veggies such as egg plant, Chinese cabbage, kale, also in a thick coconut milk-based sauce.
Red curries work best with beef and pork, are often drier than yellow or green curries, and tend not to have veggies added.
That said, all of them 'can' be used with pork, beef, shrimp or squid, or tofu, but the most common are as I stated. These tend to be on the spicy side, though the yellow is usually fairly mild. The green can be very spicy...
If you want to make something tasty at home, pick up a packet of "Mae Ploy" brand yellow curry, a can of coconut milk, one or two potatoes, and some chicken legs and thighs. Throw it all together in a pot, add an extra two cups of water, and bring to a boil. Simmer until the potatoes and tender and the chicken is cooked. Yellow Curry without much effort.
Try Mae Ploy Green Curry. Can of coconut milk, a medium eggplant, Chinese cabbage, or other thick-stemmed green veggie, a pack of enoki mushrooms, and a could of chicken breasts. Add 2-3 tbsp of oil to a wok, and fry the curry paste (USE ONLY HALF the packet or it might be too spicy for you) for 20-30 seconds until it gets really fragrant. Add the chicken (cut bite-sized) and stir-fry until just barely cooked. Add the can of coconut milk, and equal amount of water, and all the veggies cut up to bite size. Bring to a boil and then simmer until tender, stirring often. When done, squeeze the juice of 1/2 lime into it and serve over rice. (This is better if you can find 'galangal' and kafir lime leaves to add while it's simmering but taken out before eating. Both are usually available in US supermarkets, sold dried.)
Stitchawl