Curry, one of the primary ingredients in Thai cooking, has become popular around the world. It wasn’t always so. Curry, which originated in Southern Asia, was so precious and expensive, only the rich could afford it. That, thankfully, has changed. There are different types of curry on the market – green curry paste, red curry paste, or curry powder. It’s important to understand the difference. Red curry is by far the hottest of the curry pastes, while green chili paste is milder and sweeter. With the recipes in this Treasure of Thai Curry Cooking, feel free to do a taste test. See which paste you prefer. There can also be a huge difference in taste between the various curry paste brands, so it pays to try them first before deciding on one. For a mild curry taste, especially if serving children, try curry powder. And remember, you are in control of the heat. If unsure, begin with less than the recommended amount and add more as you see fit.

A Treasure of Thai Curry Cooking: When Food Comes Alive with Flavors PDF

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