What is the difference in red curry, yellow curry, green curry and curry paste?
Oh and if anyone knows what Ginger Panag is, that would help too. Thanks.
But what do they put in these different curries to get the different colors?
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5 comments a “What is the difference in red curry, yellow curry, green curry and curry paste?”
It has to do with the heat of the curry! Green curry is the mildest and Red curry is the hottest!
It is made from herbs like coriander, lemon grass other herbs and fresh green chilies. It is most often used to make chicken curries. Along with coconut milk.
Yellow pste may have ginger, garlic, turmeric, coriander and cumin seeds, some even add prawn paste. Red Curry paste, gets its color from the large number of fresh red chilies includes cumin seeds, shallots, garlic and lemon grass, as well as fresh coriander roots, peppercorns, cinnamon and shrimp paste. It is more full-bodied.
Green curry
From Wikipedia, the free encyclopedia
In Thai cuisine green curry (Thai แกงเขียวหวาน) is one of the most spicy and popular dishes. You can make the sauce as thick and creamy as you like depending on the amount of coconut milk you put in. The main ingredients are coconut milk, green curry paste, egg plants, sugar, fish sauce, kaffir lime leaves and basil leaves.
Red curry
From Wikipedia, the free encyclopedia
Red curry (Thai แกงเผ็ด Gaeng Ped) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. Depending on the specific dish, red curry dishes may include ingredients such as kaffir lime leaves, Thai eggplant, bamboo shoots, thai basil and some sort meat such as chicken, beef, pork or shrimp. Tofu can be substituted for a vegetarian option. It is worth noting, however, that red curry paste itself almost always contains shrimp paste and is not normally suitable for vegetarians.
Red Curry with chickenAlthough recipes vary by locale, this dish normally has a thick, soup-like consistency and is served in a bowl with a side of rice. In Thailand, red curry is often cooked with Thai eggplant, which can be substituted with eggplant or omitted altogether. Bamboo shoots are also a popular choice.
Red curry paste itself is the core ingredient of a number of other non-related dishes such as Satay and Tod Mun.
Curry
From Wikipedia, the free encyclopedia
Curry paste (kreung-geng) (fresh and canned):
Curry paste is made in a mortar and pestle (or blender) by pulverizing together chilies, peeled garlic, lemon grass, fresh turmeric, sea salt, and shrimp paste (kapee). This basic paste is the foundation of every Thai curry.
and the research I did would lead me to believe that Ginger Panag is Ginger flavored Curry. Hope this info helped..
sounds like you are talking about Thai curry, all of them are curry paste.its just the use of different ingredients. the green curry is mostly thai basil, hence the green curry and the red curry mostly red chili or red pepper…perhaps the yellow curry with tumeric ginger or tumeric powder which gives the yellow color. i’m not familiar with the word panag, perhaps there is another word in other language. I know there are different types of ginger related family use to make curry paste.
If you have ever tasted curry powder you would know it is only the color that is different. Yuk!
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