Can anyone elucidate me on the essential differences in taste and ingredients among these three styles of Thai curry? TIA.
Green curry is also usually accompanied by Thai eggplant (at least in NYC). I've also noticed that waitstaff tend to steer beginners to red currys.
From my experience, the Green is heavy on lemongrass. The Yellow turmeric, cumin & coriander, and the Red has chili powder and fish sauce. But I've only ever made the green.
Green is made with fresh green chili, red is made with dried chili, and yellow is made with the same as red but relies heavily on tumeric.
BTW, is green generally the hotter version?
My experience has been that the green is markedly hotter than red or yellow, so proceed with caution.
The sheer counterintuitiveness of that (to my middle-American mind) was one of the first things that delighted me about Thai food. The next delightful thing was how good that stuff is.
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