For example, put oil in a hot pot. When the oil smokes, you can add chopped green onion and stir fry until the onion turns yellow, and add curry powder to stir fry. How much weight do you want? Curry can be strong or weak, depending on your taste. Usually, it is best to wrap the chopped onions in curry powder, and the heat should not be too strong. At this time, put down the meat or fish or vegetables you want to cook, stir fry with a spatula, mix curry with ingredients, and prepare a big bowl of coconut milk. If you can't buy coconut milk, you can use milk instead.
If the curry block contains flour and oil (that is, oil curry and curry paste), in order to avoid caking and difficult to dissolve, it is best to fry other materials first, then add water to boil, and then add curry block. When boiling, stir from time to time to avoid burning or sticking to the bottom of the pot. Using curry blocks, you can also bring out Indian-style curry dishes, which are rich and spicy. Red curry is the most commonly eaten curry in Southeast Asia. It tastes spicy and heavy.
Green curry is sweet, sour and slightly spicy due to the addition of coriander and lime peel, which is more delicious and non-irritating, and is suitable for soup.
Yellow curry tastes mild and versatile.
Generally speaking, the principle of collocation is heavy-flavored materials+rich curry flavor.
Such as red curry with beef and mutton, curry crab; (The taste is heavier)
Green curry with chicken, fish balls and vegetarian dishes to make soup; (Xiao Qingxin)
Yellow curry chicken, cattle, sheep, pigs and vegetables are not allowed. (clown)
But this is not necessarily, mainly depends on the chef's intention. Originally, curry was a creative ingredient.