How can I add flavor to my red curry?

Table of Contents:

1. How can I add flavor to my red curry?
2. What is the difference between curry and red curry?
3. What's the difference between a Thai red curry and Thai green curry?
4. Which is hotter red Thai curry or green?
5. How do you stabilize coconut milk?
6. Why is my coconut milk grainy?

How can I add flavor to my red curry?

Try adding some fish sauce, oyster sauce and fresh lemongrass (if you don't taste the lemongrass in the curry paste). Definitely trade Thai Kitchen for Maesri or another brand. Make your own red curry paste (you'll need some special ingredients). You don't need to make your own paste, just use one that is good.

What is the difference between curry and red curry?

The one main difference between red curry vs green curry is the colour as a result of the varied contents that go inside the curries! The biggest difference is that the red curry uses dry red chillies as a base for its paste, whereas green curry paste requires fresh green chillies.

What's the difference between a Thai red curry and Thai green curry?

Red Thai curry is made of 20 red chillies that give it a beautiful red colour. ... Thai green curries also have basil, coriander and lime leaf added to them, to enhance the flavor and green tinge. In South Thailand bird's eye chillies are added in green Thai curry, which makes it spicier and hotter than the red Thai curry.

Which is hotter red Thai curry or green?

While the dish's spiciness can vary based on the chef, typically, red curry is hotter than green. Red curry tends to be more versatile, while green is more unique in its flavors.

How do you stabilize coconut milk?

Coconut milk has naturally occurring proteins like globulins and albumins, as well as phospholipids like lecithin and cephalin to act as natural emulsifiers. To some extent, these help to stabilize the emulsion, serving as the surface between oil and water. An oil in water emulsion.

Why is my coconut milk grainy?

Coconut milk may appear grainy for a few reasons: because of the water-coconut ratio, the amount of fat in the coconuts, and the storage temperature. ... The time when coconuts are harvested and used for coconut milk can dramatically change the consistency of coconut milk.