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Thai Red/Green Curry Paste
Mon Jul 15, 2013 12:05 amFood.com Groupie
LeggyPeggy has introduced me to a Chiang Mai Noodle Soup, which contains chicken, coconut milk... and a Thai Red Curry Paste.
Q: What is the difference between Red and Green Curry Paste?
Does one favor meat and chicken and the other seafood? I have a tin of Green Curry Paste and the ingredients say green chili is used... and I am assuming red uses red chili. Are there any substitutes for both of these curry pastes?
Mon Jul 15, 2013 2:34 amFood.com Groupie
Q: What is the difference between Red and Green Curry Paste? Does one favor meat and chicken and the other seafood? I have a tin of Green Curry Paste and the ingredients say green chili is used... and I am assuming red uses red chili. Are there any substitutes for both of these curry pastes?
Hey there Skipper/Sy,
In answer to your first question and at the risk of sounding flippant when I don't mean to be, it is based upon the colors of the chilies.
About.com has an excellent answer page for your first question and I would recommend stopping there first before reading further.
Now continuing to your other questions - if you head out to a typical Thai restaurant and order one of the curries, the majority of the time they will ask you what type of meat you would like in your curry. This holds true for all Thai curries. You will easily find recipes for every type of curry along with every type of meat or non-meat. It's more of a personal preference. Make it first with the recipe and then change it up the next time.
An additional point to bring up is that SE Asia uses curry pastes of differing heats while S Asia uses curry powders to get the same effect. All curry pastes are individual in that the flavors derive from the ingredients as well as how hot the chilies are. I've had some red and green curries that were lukewarm and I've had some that were hotter than Hades. All Thai curries start with a curry paste and whether you use bottles, canned or quickly throw one into the blender/food processor, without the curry paste you would not have that Thai flavor so much as a coconut milk soup.
I hope this helps to answer your questions. Let me know how the soup turns out and what other dishes you end up making with your green curry paste.
Mon Jul 15, 2013 5:10 pmFood.com Groupie
Thanks Michael for your detailed post regarding various Thai Curries. The About dot com URL was also very helpful and answered most of the questions. However, only by tasting a curry can someone know for sure what the taste is really like.
LeggyPeggy's recipe is a Thailand Chicken Noodle Soup. It calls for Red Curry Paste. I went into a Vietnamese grocery today and bought the Red Curry Paste (they had four variations). Also some yellow noodles (for frying, a topping), Cilantro, a small tin of Coconut Milk, etc. In the next day or so I will buy the balance of the ingredients listed and make the dish. FYI- it is LeggyPeggy's recipe so I will let her post any details and the recipe...
Finally, the recipe is from Chang Mai Thailand and I had the chance of visiting this pretty city a long time ago... but never at this soup as far as I recall.
P.S. #1 The curry paste is from Thailand and the brand name is Maesi.
P.S. #2- My brother just come over to me and showed me that we already have an opened jar of Red Curry Paste (THAI Kitchen brand) in the refrigerator... oh well.
Mon Jul 15, 2013 11:37 pmFood.com Groupie
My brother just come over to me and showed me that we already have an opened jar of Red Curry Paste (THAI Kitchen brand) in the refrigerator... oh well.
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