The types of curry are as diverse as its flavors. According to the color, there are red, yellow, green, white and other colors, red and yellow curry is mainly used in the cooking of meat dishes, taste thick spicy; green and white curry is mostly used for vegetables, relatively light taste. There are many countries that consume curry, and from the point of view of schools, there are mainly Indian school, Southeast Asian school and Japanese school. The Indian school is said to be the most authentic, rich, spicy, with a heavy sour flavor. The Southeast Asian school tends to cook curry with coconut milk in order to moderate the spicy flavor of curry, and fish sauce and garlic are not too much to use in curry. The Japanese school is a highly modernized school with a variety of flavors. By country, can be summarized as India, Sri Lanka, Thailand, Singapore, Malaysia, Japan, Vietnam and other countries special curry.

*Indian curry*

India is the birthplace of curry, authentic Indian curry will be cloves, cumin seeds, caraway seeds, mustard seeds, yellow ginger and chili pepper and other spices blending and become, due to the heavy ingredients, plus less to reduce the spicy coconut milk, so the authentic Indian curry spiciness is strong and strong flavor.

* Sri Lankan curry *

Sri Lanka's diet and India is similar to the rice and curry is the most important food in Sri Lanka, like to use the flavor of potato like breadfruit (Breadfruit), banana flowers, eggplant and other materials cooked into a small dish of curry, used to mix white rice to eat. Curry is divided into red and yellow curry, of which red curry is the most spicy. Sri Lankan curry and Indian curry also has a long history, due to the spices produced in Sri Lanka is better quality, made curry seems to be better.

*Thai Curry*

Thai curry is a staple dish in Thailand, usually served over rice. It is usually served over rice, and the addition of coconut paste to reduce the spiciness and enhance the flavor, as well as additional spices such as lemongrass, fish sauce, and bay leaves, make Thai curry unique. There are yellowish-green curries with lots of coconut, slightly spicy curries and reddish curries. Red curry is the favorite curry of Thai people, which is reddish in color and spicy in taste due to the addition of red curry paste.

*Singapore curry*

Singapore is close to Malaysia, so the taste of its curry is very similar to Malaysian curry, especially the taste is lighter and fragrant. In addition, Singapore curry with coconut milk and spicy flavor is less, the taste is quite popular. There is a special Singapore yellow curry salmon head, is the first such as a soup bowl of salmon head deep-fried until crispy, and then ginger, onion and garlic popping yellow curry powder topped. The yellow curry is light and spicy, which makes it a perfect match for the fresh salmon, and neither can steal the show.

*Malaysian curry*

Malaysian curry love to use coconut milk to reduce the spicy and enhance the flavor, so the taste is relatively calm. They use a variety of spices, such as tamarind, bay leaf, and taro, to make the curry spicy with a bit of lightness, full of Southern flavors.

Malay curry goat is a curry dish made with local spices from Mayasia. As it is home-made, the spiciness and consistency can be adjusted by yourself, making the curry a little less spicy and a little more flavorful, which goes perfectly with the chicken and a bowl of white rice or pancakes.

*Japanese curry*

In addition to India, Japan is also a favorite curry community. Since Indian curry was introduced to Japan, the Japanese have improved it, making the curry sauce sweeter to the palate and making it almost a staple food. We may be very strange, always known for its light taste of the Japanese, why this taste heavy and thick flavor so favored it? In fact, the curry eaten by the Japanese was imported from Europe during the Meiji Restoration, and has the custom of the Portuguese, which is heavy onion and sweet. Nowadays, some restaurants in Japan even add low-sugar chocolate to flavor the curry, making it sweet and spicy. Interestingly, the Japanese people eat curry actually have a feeling of love, perhaps with the love process of sweet and spicy feelings related to it.

Japanese curry rice, if expressed visually, can be said to be "a golden-colored sauce of vegetables and sliced meat, plus white rice composed of things. This sauce is made of "curry powder" mixed with more than 20 kinds of spicy seasonings such as chili pepper, cloves, and cinnamon, and Indian cuisine is the source of it. However, the name "curry rice" is unique to Japan because it is different from authentic curry in terms of seasoning and eating style, and the sticky sauce made from flour and the slightly tough Japanese rice is a wonderful combination.

*Vietnamese curry*

Lightly spicy and sweet. Compared to authentic Indian curry, authentic Vietnamese curry is lighter, as it's less spicy and has a sweeter, more relaxed flavor with coconut milk as the main seasoning.