There of 3 colors of curry, which are yellow green and red, like this Thai Red Curry With Chicken & Vegetables.
The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.
Traditional red curry sauce uses dried red hot peppers.
Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.
Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.
Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.
Green curry tends to be less spicy than its red counter part.
Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.
Curry Powder, A Traditional Asian Spice Mix?
Curry powder is actually a British culinary invention.
According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,
“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”
Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.
The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.
Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.
Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.
Curry powder doesn’t contain or include the curry leaf.
Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries
Coconut Green Curry with Chicken and Vegetables
16 ounces of boneless, skinless, chicken thighs
1 13.5 oz. can of coconut milk
½ cup chicken stock
3 tbsp. green curry paste
1 tbsp. sugar
2 tbsp. fish sauce
3 garlic gloves, minced
½ cup chopped Thai basil
3/4 cup mixed peas and carrots
Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.
Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.
Next add the vegetables with lime juice and cook 5 more minutes.
Plate and serve. Top with basil or try something different, such as shredded root vegetables.
More Deliciously Yummy Recipes
- Trofie Al Rosso Pesto
- Indian Ginger-Tomato Curried Kidney Beans
- Rosso Pesto (Sun-Dried Tomato Pesto)
- Dandelion Greens With A Lemon Yogurt Coriander Dressing
- Cooking With Cumin
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