Celiacs can eat curry paste if it is specifically labeled gluten-free, as some commercial curry pastes may contain gluten-containing ingredients like soy sauce or wheat flour. Always check the ingredient list and look for products certified as gluten-free. Homemade curry paste is also a safe option, as you can control the ingredients used.
A person with celiacs isn't typically allergic to spelt.
Yes
no
No reason why not ! If a recipe calls for a specific ingredient, it can always be substituted for another similar one. It's down to the cook to decide what's in the dish ! Curry paste is curry paste - the only difference is the ratio of the ingredients.
yes yes and no....the red ones tend to be spicer than the green ones....like WAY spicer!
Yes, you can substitute curry powder for curry paste, but the flavor and texture will differ. Curry powder is a dry spice mix, while curry paste contains wet ingredients like garlic, ginger, and oil, resulting in a more intense flavor and creamier consistency. To make the substitution more effective, you might need to add some liquid (like coconut milk or water) and additional aromatics to replicate the depth of flavor found in curry paste. Adjust the quantity based on your taste preference, as curry powder is typically less concentrated than curry paste.
Gele curry is apparently also called 'yellow curry paste' which is from Thailand
There are approximately 3.5 tablespoons in 55 grams of curry paste.
Curry soup can be made relatively easily. The soup requires the broth which consists of curry mixture diluted with a broth or just water. The curry can be a paste or in powder form, but for soups it is better to use a paste.
usually tomato puree is added to a curry (chicken curry) to add a red/orange color along with turmeric however there are some curries which do not have tomato paste in it
One and 3/4 tablespoons is equal to 50g of curry paste. This can also depend on how dense the curry paste is as well.
No, diseases are rarely capable of eating crustaceans.