We discovered tonight that red curry is milder than green curry. The other night we had red curry shrimp and it was delicious. Tonight we had green curry chicken, and I used the same amount of green curry paste as I did of red (the recipe was the same) and boy, was it HOT! A little too hot for us… next time I’ll use maybe a little more than half that amount.
While researching curry heat, I found this really cool kitchen gadget – I want it!!
When making coconut milk, I wonder if it would be better to use the coconut water or just plain water? I suppose both would be needed to get enough milk for a recipe. I would definitely like to try making our own coconut milk, that would be very cool. I’ve recently discovered that fresh coconut is one of my favorite foods – probably in the top 10. Mmm!
I like yellow curry best, then green, then red.
The hotness of curries of the same color can vary greatly from mild to hot. If you go to a place that offers a variety of curries, the green is most frequently the hottest, though.
Now it’s time for my arithmetic test. :)
We’ve just recently discovered the whole curry thing. Is there a difference between Indian yellow curry and Thai yellow curry?
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Indian & Thai yellow curries are very similar. They both relie upon large amounts of turmeric and cumin. Chinese yellow curry is different, though. I’m not such a big fan of the Chinese version.
Hi Shawn,
I never said guys can’t cook. Heck, Trav is a better cook than I am! I saw several recipes on your site that I would like to try. Thanks for sharing!
Emily