Having enjoyed the tangy Salad and the refreshing Soup, it was time to plunge into three of the most favoured curries of Thai Cuisine- Green, Yellow and Red Curry.

Chef showed the difference in the curry pastes, while making the three flavourful, yet distinct curries.

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The basic herbs and spices that are blended to make the three curry pastes are – garlic, shallots, galangal, shrimp paste, kaffir lime rind, coriander root, cumin seeds, lemongrass, salt, white peppercorns. 

There is one specific ingredient that is added to the explicit curries, to make it the colour of choice.

Green curry – Pandan Leaf extract, which gives the green colour to the curry. Not red chillies, but green chillies are added.

Red Curry – Dried Long Red chillies give the red colour.

Yellow Curry – Red chillies are added for spice; freshly ground turmeric is the key ingredient for the yellow curry.

NOTE: Since most of the bottled curry pastes available in the market, would have shrimp paste added to it, please check the ingredients before purchasing. If one needs a vegetarian curry paste, ask for it. There are a few brands that make vegetarian Thai green/yellow and red curry pastes.

Flexibility to combine with vegetables, meat or sea food

Whether one desires a curry with vegetables, or has an appetite for non-vegetarian stuff – feel free to experiment. The aromatic blend of spices goes well with vegetables, meats, fish and prawns alike. The extravagant taste comes from the final amalgamation of rich and creamy coconut milk with the spice paste.

These are a few common combinations-

Green Curry with vegetables

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Red Curry with Chicken and Eggplant

Yellow curry with chicken and potatoes

The video shot was that of Thai Green Curry. In order to show the colourful variation the paste makes, when mixed with coconut milk, I share these photos…

Red Curry

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Yellow curry

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Making of Thai Green Curry – VIDEO

That truly simplified cooking Thai curries. Didn’t that!!