For exciting flavors, intriguing dishes, and powerfully hot blends of chilis, herbs, and spices, simply look to Thailand for inspiration.
For those of you who have never experienced the freshly exciting, hot taste of a thai curry dish, you may not be aware that there are actually six main distinctive flavors and types of curry, each with a unique blend of various spices and ingredients, each integral to a masterful collaboration of flavor and substance.
In order to make authentic Thai dishes in your own kitchen, or to determine your preference for flavor and levels of heat when ordering in a Thai restaurant, it is a great advantage to be aware of the subtle yet complex differences between the different curries.Also a point to consider, curries rich with fiery chilis are also high in Vitamin C, and help to increase metabolism, among other health benefits. It can be inferred that the hotter a dish is, the healthier it may be.
Green curry and red curry are easily the most popular curries, utilizing chili peppers, garlic, lemon grass, and coconut milk, among other essential herba and spices, depending upon the region or brand. Chefs may also have their own particular variations. Green curry is made with fresh, young green chilis, and is significantly hotter than other curries. Red curry is made with bigger red chilis, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.
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