The mildest Thai curry is typically the yellow curry (Gaeng Garee). It is made with a blend of yellow curry paste, which includes ingredients like turmeric and coconut milk, resulting in a creamy and less spicy flavor profile compared to red or green curries. This curry often features vegetables, potatoes, and sometimes chicken or fish, making it a popular choice for those who prefer milder dishes.
The salient feature of Thai curry is Green Curry and Red Curry
i believe curry is thai
The ingredient of Thai green chicken curry are curry paste, kaffir leaf, onions, tomatoes and sauce.
Green curry is more popular among Thai food enthusiasts compared to Panang curry.
You can find Thai curry paste at Asian grocery stores, specialty food stores, or online retailers near your location.
Thai Food
Red curries start with a red curry paste and are generally seasoned with fish sauce, kaffir lime leaves, and Thai basil.
Simply Ming - 2003 Thai Curry Paste Buttermilk was released on: USA: 7 February 2009
Thai Curry uses a lot of fresh herbs as oppose to Indian Curry that uses more spices. I prefer Thai Curry as it's more aromatic and less pungent than Indian Curry. Indian Curry though is like giving a punch of flavor in your mouth. Both are equally good.
To thicken Thai curry for a richer consistency, you can add coconut milk, cornstarch, or ground nuts like peanuts or cashews. Stir in these ingredients slowly while simmering the curry until it reaches your desired thickness.
you can get them from the shop or a thai shop close by
Here is a recipe for Thai Red Curry. For the most authentic flavors, use fresh ingredients and freshly ground spices. http://www.templeofthai.com/recipes/red-curry.php