Curry rice is a kind of delicious food, the main ingredients are beef, pork, chicken, etc., and the auxiliary materials are potatoes, carrots, onions, curry pieces, etc., and the taste belongs to curry flavor. Curry rice is often used as a staple food. The word "curry" comes from Tamil, which means "many spices are cooked together". It is said that the hometown of curry is in India.

There are many kinds of curry, divided by country, and its origin is India, Sri Lanka, Thailand, Singapore, Malaysia, etc. According to the color, there are red, blue, yellow and white, and there are more than ten kinds of curries with different flavors according to the details of ingredients. Together, these different spices can form all kinds of unexpected rich flavors of curry.

Classification of curry:

1, India can be said to be the originator of curry. Authentic Indian curry is made of spices such as cloves, fennel seeds, coriander seeds, mustard seeds, turmeric powder and peppers. Due to heavy materials and less coconut milk to reduce the spicy taste, the authentic Indian curry is strong and rich.

2. Thai curry is very delicious. Coconut sauce is added to Thai curry to reduce the spicy taste and enhance the fragrance. The extra spices such as citronella, fish sauce and bay leaf also make Thai curry unique. Red curry is a favorite curry in Thailand. Due to the addition of red curry sauce, it is reddish in color and spicy in taste. Thai green curry prawns, because of the use of coriander and lime peel and other materials, the curry is turquoise, and it is also a famous curry in Thailand, which is equally delicious.

3, Malaysian curry is fresh and flat. Malaysian curries love to use coconut milk to reduce spicy and enhance fragrance, so the taste is relatively peaceful. They used a variety of spices, such as tamarind, bay leaves, and taro, to make the curry spicy and moist and full of Nanyang flavor.

Refer to Baidu Encyclopedia-Curry Rice for the above contents.