Recipe for thai curries? what is the difference between red, yellow and green?

Basically Thai red curries contain lots of fresh Thai red chilies, the green curries contain fresh green chilies and the yellow curries contain turmeric. There are lots of other types of Thai curries like Penang curry, Massaman curry, Jungle curry, Choo Chee curry....



More specifically:



PANANG: (Panang is a state in northern Malaysia).



Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India... such as cumin, cinnamon, nutmeg and cloves.



GREEN:

Thai green curry is surprisingly easy to make. Added to meat dishes as well as seafood or noodles, this curry will create a wide range of Thai dishes that are certain to please. The predominant flavors are chilies, lemongrass, kaffir lime leaves, Thai basil and bamboo shoots.



MASSAMAN:

Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.



YELLOW:

Probably the mildest, the bright yellow flavor is from the turmeric. It is a lovely smooth curry. Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes.



RED:

This Thai red curry is red hot. Check your spice-o-meter when preparing this curry, adding less fresh chilli if you prefer milder dishes. Red curry makes for excellent Thai food, including meat, chicken, and seafood curries, vegetarian curries, or noodles



Great website with info and recipes:



http://thaifood.about.com/od/thaicurrypa鈥?/a>Recipe for thai curries? what is the difference between red, yellow and green?
They do taste different, red is usually the most spicy and yelow the mildest (relatively) my favourite is green white is spicy and aromatic. I always but curry paste that has been made in Thailand as the taste is authentic - even better than doing it from scratch. Sharwoods and jars of sauce just don't taste right. I usually crumble in a few kaffir lime leaves and add a bit of sugar and fish sauce. It's all a matter of taste I suppose. I think waitrose sell thai cury paste that is made in Thailand. Hope that helps.
green curries are more what you would find in a thia restraunt yellow are more of a mild curry such as korma and red are more hotter my fav is vindaloo if you have an asda near you buy some makway curry powder follow the instuctions it takes just 3 mins to make but you must keep stirring it you got to try it its gorgousRecipe for thai curries? what is the difference between red, yellow and green?
The single thing you can do to have great curry is to make your own curry paste. The can is a quick and easy substitute, but it's a compromise solution.



Green curry paste:

1 stalk of lemongrass

2 Tbsp. corriander seeds, pounded with pestle %26amp; mortar (or ground in a coffee grinder)

2 Tbsp. fish sauce (available at Asian grocers), or Vegetarian fish sauce (available at Vietnamese stores), OR soy sauce

1 tsp. shrimp paste (if vegetarian, substitute one additional Tbsp. vegetarian fish sauce)

1 tsp. sugar

1-2 green chillies, de-seeded (or seeds left in if you like it very hot)

3 cloves garlic

1 thumb-size piece of galangal (or ginger), peeled and sliced

3-4 kaffir lime leaves, fresh or frozen (look for these in the freezer at your Asian grocer)

1 cup fresh coriander, include both leaves and stems

1 tsp. dark soy sauce

1/3 cup coconut milk (or enough to keep the blades turning)

1 cup Thai holy basil or sweet basil



Put the above in a food processor. You can freeze curry paste, and have great curry all year long.

---



Mark Bittman has a NYtimes article about making curry paste.
Red is hot, green is medium and yellow is mild - either colour, very delicious!!Recipe for thai curries? what is the difference between red, yellow and green?
Check out this free cooking E-book, it might have what you're looking for.
Please note that Thai cooking makes use of the whole coriander plant: leaves, stems %26amp; roots. Leaving out the roots makes a difference. Green curry's colour primarily comes from green chillies %26amp; the coriander. By the way, do not underestimate the spiciness of authentic green curry, it can be as hot or hotter than red curry.



Some notes/tips to Big Fat Cat's curry paste recipe, for those unfamiliar with Asian ingredients or cooking curries:

- lemon grass: use only the bottom white thick portion %26amp; discard the initial outer few layers.

- dry fry or roast the coriander seeds to release the fragrance, before pounding.

- fish sauce is very salty, adjust to taste. Soy sauce is not a good substitute, the taste is very different.

- for sugar, prefer to use dark brown sugar or coconut palm sugar (gula melaka) for added flavour.

- In SE Asia, the hotter chillies are the smaller ones known as bird's eye chilli (chilli padi). Use those if available and you want a real kick.

- normal ginger is not a substitute for galangal, also known as blue ginger.

- suggest to skip the dark soy sauce, it will change the flavour completely and authentic curries do not use soy sauce.

- suggest to use some shallots (small purple onions) for added fragrance.

- coconut milk should not be added to the raw curry paste, you'll not be able to store the paste very long with coconut milk.



If possible, use a mortar %26amp; pestle to pound the ingredients instead of a food processor. Pounding releases the flavours better than the shredding action of metal blades.



Fry the paste in some oil for at least a few minutes until the fragrance is released (v. important), then meat is added %26amp; fried. Add thin coconut milk first, once boiling point is reached immediately turn down heat to simmer curry. Extended boiling causes coconut milk to separate and subsequently the curry will turn rancid. Suggest to add extra lemon grass, kaffir lime leaves, basil leaves during the simmering period. Don't cover the pot tightly when cooking curries, it will cause the curry to boil. Add some thick coconut milk towards end of cooking.



Other than curries, you can use the paste to marinade meats or seafood.



The difference in SE Asian (Thai, Malaysian, Indonesian) curries is the use of fresh herbs %26amp; spices for the curry paste, whereas Indian curries (eg. korma, vindaloo) uses dried stuff or powders.