Green curry: It tastes hot and sour. In the process of cooking, Kafir lemon peel, a large number of citronella and coriander roots are added, so the taste is slightly fragrant. Cooked with many green peppers, it is considered to be the hottest, so many people say that green curry is the hottest. But overall, the proportion of pepper is not as good as that of red curry, so red curry should be the hottest. The food is mostly seafood, and chicken is more suitable. When cooking, locals like to add small round eggplant and beans to the side dishes, and use fresh basil leaves and kafir lemon leaves to add more refreshing plant aroma.
Extended data:
The green color of green curry comes from green pepper; Red curry is of course because there are red peppers in the ingredients. Because red pepper is sweet, the taste of red curry will be milder than that of green curry. The yellow color of yellow curry comes from turmeric. Of the three, the amount of pepper is the least, so the taste is the mildest. Of course, this is only a relative distinction. Because curry itself has no fixed practice, some chefs will add lime, basil and mint to green curry to make it less spicy, and yellow curry can also increase the proportion of peppers.
As for collocation, there is actually no rule, mainly depending on personal preferences and tastes. For example, green curry is usually paired with seafood, because the sweetness of seafood can neutralize the spicy taste of green curry, but some good restaurants will use red curry or even yellow curry with seafood, which depends entirely on the chef's own understanding of taste.
Baidu encyclopedia-red curry sauce
Baidu encyclopedia-green curry