No Two (Or Three) Curries Are Alike
Delicious and packed with flavor, curries often have us scurrying to the table for seconds. But have you ever noticed how the taste, heat factor, and colors of curry can vary drastically? That’s because there are many ways to curry. And we mean many.
Keep Calm & Curry On
Since curry translates to “sauce,” mixing a variety of spices and creating a whole new way to experience curry is a frequent occurrence. From phal curry based in the UK to madras curry originating from Madras, there are many curry dishes throughout the world with a history as flavorful as the meal itself.
Though there are many dishes, curry itself can typically be broken down into three types: red, green, and yellow.
The Colors of the (Curry) Rainbow
Green curry is the most popular in Thai cuisine, gaining its color from green herbs and chilies. Combined with other ingredients like lemongrass, fish sauce, garlic, ginger, and shallots, green curry brings a sweet, fresh flavor to the table.
The most versatile of the three, red curry consists of up to 20 red chilies to create that gorgeous ruby color and iconic punch of spice. Some chefs choose to reduce the number of chilies and use chili powder or tomato sauce to keep the flavor and color but reduce the spice level.
Finally, traditional yellow curry includes turmeric, the ingredient that gives it its golden hue and distinct taste. Mild and somewhat sweet with a pinch of spice, yellow curry is beloved by foodies throughout the world.
