Types of Curry

Since I can never keep track of the differences between the different kinds of curries.

Thai Curries

Thai Green Curry

Cilantro, lime, basil, lemongrass, fish sauce, garlic, giner, shallots and green chili.

Thai Red Curry

Featuring tomato and red chilis. The hottest of the Thai curries. Frequently paired with coconut milk. Penang is an even hotter variation.

Thai Yellow Curry

The mildest and sweetest curry. Featuring tumeric and curry powder. Often paired with coconut milk.

Massaman Curry

A Persian influenced curry. A thick sauce with mil, sweet flavor. Incorporates peanuts into the sauce.

Indian & Middle Eastern Curries

Korma

Braised meat in a yogurt or cream stock made with tumeric, chili powder, cardamon, coriander, and garam masala

Masala

A creamy tomato based sauce with chili, garam masala, cumin, coriander, giner, lime, fenugreek, and tumeric.

Butter Chicken

Similar to Masala but incorporated butter into the recipe. Uses lemon juice, red chili, garam masala, fenugreek, turmeric, cumin, coriander, ginger, tomatoes, cinmmaon, butter, and yogurt.

Saag

Green curry made with mustard greens and spinach cooked and mashed into a paste.

Palak Paneer

Green curry using spinach and pressed cheese in a yogurt base.

Vindaloo

A hot curry from Portugal made with wine and red chilis.

Japanese Curry

Golden Curry

A brown gravy like curry incorporating soy sauce and seseme seed oil

Linked References

• cookbook
  

  Also see [[Types of Curry]].