Thai curry is divided into green curry, yellow curry, red curry and other colors. Among them, red curry is the spiciest. People who are not used to it tend to cry when eating. Coconut paste is added to Thai curry to reduce the spiciness and enhance the aroma, and additional spices such as lemongrass, fish sauce, and bay leaves also make Thai curry unique.

Red curry is a favorite curry among Thai people. Due to the addition of red curry paste, it has a red color and a spicier taste. Thai Green Curry with Prawns, due to the use of ingredients such as turnip and lime peel, the curry is green in color. It is also a famous curry in Thailand and is equally delicious.

Extended information

Curry first spread in South Asia and Southeast Asia. In the 17th century, European colonists brought these spices to Europe when they came to Asia, and then spread to all parts of the world. . Curry has been combined with different food cultures around the world to evolve various styles of curry.

Later, spices, curry, etc. were introduced to European countries that mainly eat meat. The nobles regarded them as treasures. Some even said that in order to facilitate the import of more spices, a large number of ships were built, which promoted the development of shipping and dry food. Curry-like ingredients - different spices became more popular during that period. Because the spices were exported in the form of dry goods to prevent them from spoiling during ship transportation, spice powders are still very popular today. With the advancement of the times, cooking curry has become more and more convenient. In the past, curry had to be dried, ground and then mixed and seasoned.

Since the 20th century, solid curry blocks and even packaged curries that can be heated and eaten have become ubiquitous. Curry has become a convenient, economical, fast and healthy food.