Thai curry

[deso]

Whats the difference between red & green (apart from the colour of the chillies used)? Is one better suited than the other for fish, chicken or whatever?

[BBWCHATT]

I found this on the internet for you:
The only real difference between green curry paste and red curry paste is that the green is made from fresh green prik ki nu (birdseye chilis), and the red is made from dried red ones.

Though in Thai restaurants in the west, green curry is often the hottest style of curry, as the name indicates, the red curry is generally the hottest inThailand.

[BBWCHATT]

deso if you aren't too busy, could you please let us know if we helped you find what you were looking for or if we need to continue to try to help you?
BBWCHATT

[deso]

Sorry BBW, I do normally reply with a thank you when an answer is helpful! I've just recently got into Thai food (having experimented for years cooking Indian and Chinese) and find it refreshingly different. I just wanted to know a bit about the basics. I've bought a tub of each to get started and my Thai cookbook is will be on it's way shortly i hope - I think I dropped enough hints in my wife's direction! Hopefully I'll progress to making my own brand of paste in time. But for now, thanks for your help once again.

[BBWCHATT]

deso - I found a couple of recipes for you until your wife gets your cookbook there for you:)

Thai Spiced Barbecue Shrimp

45 ml fresh lemon juice
15 ml soy sauce
15 ml Dijon mustard
2 cloves garlic, minced
15 g brown sugar
10 g curry paste
455 g medium shrimp - peeled and de-veined
In a shallow dish or re-sealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.


Thai Red Chicken Curry

10 ml olive oil
455 g skinless, boneless chicken breast halves - cut into thin strips
15 g Thai red curry paste
125 g sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
60 g sliced carrots
1 onion, quartered then halved
8 g cornstarch
1 (14 ounce) can light coconut milk
6 g chopped fresh cilantro
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

[deso]

Wow, my mouth's watering just reading it! Thanks BBW.