In the culinary world, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Most sauces are not normally consumed by themselves, but rather served over meat, vegetables or noodles. Sauces add flavor, moisture, and visual appeal to a dish.
Some examples of sauces include among many are:
Sweet rujak sauce
Read More Here About The Difference Between – Condiments – Sauces – and Dips
The word “curry” translates from Tamil, India’s southern state, as “sauce.”
Curry is prepared with three different colors. Red, yellow and green.
A red curry paste has a medium-hot flavor profile. This curry paste lends itself to a wider variety of uses.
It has red chilies, lemongrass, shallots, garlic, shrimp paste, and coriander leaves.
Follow the link to a red curry dish: Thai Red Curry With Chicken and Vegetables
A yellow curry paste has a mild, sweet flavor. This color of curry is typically made with cinnamon, cumin, lemongrass, garlic, and galangal.
Galangal is rhizome root similar to ginger. Though ginger has more spice flavor and galangal has a sweeter flavor.
Top Image: Galangal root – Lower Image: Ginger root
Galangal can be found in many Asian grocery stores, but it is not as common as ginger.
Many cooks would say that galangal is as essential as lemongrass or coconut milk. Its flavors are crucial to preparing a curry dish.
If you can’t find galangal at your local market you can replace with ginger according to Spiceography.
They write that ginger and galangal are related to each other and are very similar in both appearance and flavor. While their flavors are not exactly the same, they are close enough to be good substitutes for each other.
Follow the link for a yellow curry dish: Coconut Basil Chicken Curry with Vegetables
Green curry paste gets its color from the green peppers used. Which are jalapeños and small green Thai chilies.
Follow the link for a green curry dish: Coconut Green Curry with Chicken and Vegetables
Making A Classic Curry Paste
Here is what you will need.
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon fennel seeds
• 1 teaspoon black peppercorns
• 2 dried red chilies
• 1 shallot, peeled and chopped
• 4 garlic cloves, peeled
• 4-inch piece of fresh ginger
• 2 4-5 inch pieces of lemongrass, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon red chili powder
• 1 tablespoon tomato paste
• 2 teaspoons white vinegar
• 1 teaspoon salt
Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat.
Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
Add shallots, ginger, garlic, lemongrass, turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
Use immediately to make a curry dish or store the paste in a sterilized jar.
You can store your curry paste in the refrigerator for up to 6 months, as the paste is made to be kept for a long time.
To keep it even fresher, try wiping the inside of the jar clean at the top after each use.
Then, pour in just enough olive oil to cover the top of the paste, which will form a barrier to help keep it fresh.
Try These Curry Dishes