These chilies are soaked and pounded with the rest of the paste to extract the distinct color and heat. Red curry is traditionally made with plenty of dried red chilies. Red curry uses dried red chilies while green curry uses fresh green chilies. What sets the different types of curry apart is the type of chilies used in the pastes. $3.09 for 14 ounces at Lion Supermarket.Traditionally, Thai curries are all cooked with coconut milk and the same, if not similar, ingredients for the curry paste. No calories listed on the label, 1170 mg sodium, 3 carbohydrates. The hints of lemongrass and makrut leaf in this super-thick, pleasantly hot, olive green paste are tasty, but the searing salt level is problematic. 15 calories, 420 mg sodium, 3 g carbohydrate. But the flavor is so flat that it will need lots of additional ingredients - including chiles for heat - to make your dish taste even remotely like restaurant-quality Thai curry. If this is the only paste on the shelf, it will do. (1½ stars) Thai Kitchen Green Curry Paste 10 calories, 280 mg sodium, 2 g carbohydrates. It’s not terrible, just sadly unbalanced. Too much cumin dominates this otherwise tasty puree. (2 stars) World Foods Thai Green Curry Paste This thick paste transforms coconut milk into a smooth sauce that’s tangy and well-rounded, but it has a slightly unpleasant sour kick.12 calories, 466 mg sodium, 3 g carbohydrates. (2½ stars) Nang Fah (Tue Kung) Green Curry Paste $4.59 for 2.8 ounces at Raley’s $5.99 for 4.23 ounces at Whole Foods. 20 cal, 248 mg sodium, 1.6 g carbohydrates. (3 stars) Mike’s Organic Curry Love Green Thai Chili Pasteīright green chiles and bits of makrut lime leaf make for a pretty sauce, but it lacks the pungency and complexity of more authentic versions. 20 calories, 390 mg sodium, 4 g carbohydrates. This delicately spiced paste is fresh and balanced, but it’s notably less concentrated, which means you need to use nearly double the amount in most recipes. Nutrition details refer to 1 tablespoon of paste. Here’s the scoop on green curry pastes that promise semi-authentic Thai curry at home - and the jars of tasteless green goo that will have you phoning for take-out. Even if the first ingredient is chile peppers, the sauce may lack heat. While red is typically the hottest Thai curry, it’s important to know that green curry pastes come in a range of heat levels - and it’s impossible to know how much by reading the ingredient list. The worst are like eating a spoonful of salt. Bad curry pastes are chunky, watery, fibrous and tasteless. The best versions are thick, concentrated blends of fresh ingredients that fill the room with the perfume of makrut lime and lemongrass and deliver a burst of tangy, warm flavors and spice. And while some are chunky, others are velvety smooth. Some pastes are searing hot, others nearly sweet. Most green curry pastes include the same basic ingredients, including green chiles, lemongrass, garlic, galangal, shallots and makrut (or kaffir) lime, but the similarities stop there. Green curry paste options are vast, and they vary wildly in flavor and heat levels. Option 2: Reach for a jar or packet of ready made paste to stir into coconut milk or broth for soups or curries, or to amp up the flavor of vegetables, fish or chicken. While the best Thai green curry paste is made by pounding fresh herbs, spices, roots and more with a mortar and pestle, the process takes specialty ingredients - and a bit of work. It’s a tough choice: red, yellow or green? When it comes to Thai curry, all of them promise a deliciously aromatic dish and a flavorful sauce redolent with the perfume of herbs and spices.įor this taste test, we went for the green.
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