Curry

Curry originated from India, which originally means “a variety of spices cooked together”. Nowadays, curry has developed many national characteristics, among which Thai curry is very popular due to the extensive use of coconut milk and the addition of lemongrass, fish sauce, etc., which reduces the spiciness and enhances the mellow flavor. Thai curry is mainly divided into yellow, red and green. Red curry is more spicy, heavier taste; green curry is added because of cilantro, lime peel, etc., the taste of sour, sweet, slightly spicy, suitable for soup; yellow curry is more mild and versatile.

Yellow Curry

Yellow curry is the mildest in taste, because the least amount of chili is added in the boiling process, and more coconut oil and soybean oil are added. The spices used are the most complicated, so the aroma is the strongest. The main source of yellow color is turmeric. There is a wide range of food combinations and it is the one we see most in Thai restaurants in China.

After cooking, make sure all the ingredients are coated with the broth, the color of turmeric is perfected by the dilution of the milky coconut milk, and the aroma of the curry is finally brought out completely. When you take it into your mouth, the rich curry flavor mixed with the sweet coconut aroma, from the tip of the tongue to the entire mouth completely captured, with a long aftertaste and creamy, even the most ordinary food seems to be enchanted, so that people can not stop.

Red Curry

In most cases, red curry is the one with the largest proportion of chili peppers added in the boiling process, and red onion and garlic are the least, while galangal is the most added, so the taste is unusually spicy. The main source of red color is red chili, and it is more suitable with beef and lamb. Because the spicy flavor can suppress the stink of beef and mutton, and the frankincense of beef and mutton also play a synergistic role, adding more flavor to it.

Green Curry

Green curry is spicy and acidic in flavor, with the addition of kaffir lime peel, lemongrass and coriander root, which gives it a mildly refreshing taste.

Using a large number of green chili peppers to simmer, green chili peppers are recognized as one of the most pungent taste, so many people say that green curry is the most spicy. However, the proportion of chili peppers is generally not as high as red curry, so red curry should be the most spicy. The main source of green is green chili.

The food is more seafood, chicken more match. When cooking, local people like to add small round eggplant, bean curd, and fresh basil leaves and kaffir lime leaves to add a striking botanical aroma.

Thanks to Chinese consumers’ continuous pursuit of a refined life, the overall development of the kitchen seasonings market is flourishing.In 2018, China’s kitchen seasonings market as a whole showed an upward trend, driven by growth in addition to the traditional seasonings that we are familiar with, curry is one of them. Curry, as an imported product, can have double-digit growth in the Chinese market, which shows that it has a lot of space and potential for development in the Chinese market.