Green, red and yellow curry: what’s the difference?
Once upon a time, I cooked chicken curry and used all the contents in a pack of red curry paste. The instructions at the back of the pouch called for 200 grams of chicken but since 200 grams of chicken would not feed my family of four, plus a live-in househelper, I decided to use about 700 grams of chicken. I was expecting that the spiciness of the red curry paste would be highly diluted but, my goodness, we had to eat with a steady supply of cold water to wash down every mouthful. It was HOT!
Of course, the tolerance for spiciness will vary from one person to the next. What we consider much too hot would be just right for some people. But because one pouch of red curry paste for 700 grams of chicken proved too hot for us, the next time I cooked a curried dish, I decided that 1.2 kilos of meat would be just right with the pouch of green curry paste.
Weeelll… it was still too hot. I mean, we still needed all those glasses of cold water which we continually refilled all throughout dinner. Next time I cooked with curry paste, I used only a tablespoonful of the paste instead of ALL the content of the pouch. Perfect! And a trick I learned from the cooking instructions on the curry paste pouch: if you add sweet basil leaves to your curried dish, it will taste even better.
What do you use to cook curry dishes? Powder or paste? Do you know what’s in your curry powder or where the term “curry” comes from? Read on.
Stock photo from Freeimages.com