The Chinese take drinking tea seriously. Here’s an introductory guide to Chinese tea varietals.
Thai curries are popular all over the world in every form. Served with hot, steamed rice, yellow, green and red Thai curries can be served with vegetables, meat or seafood. The difference between each of these delicacies is a significant part of the preparation, and today, Asian Inspirations will guide you through the core differences.
The main component in a yellow Thai curry is the presence of turmeric. Add a little more than the normal quantity of turmeric while the curry simmers, and you have yourself a lovely, thick, yellow curry.
Word of caution though, too much turmeric can overpower the taste of the curry, so be careful while adding it to your dish. Also, remember to add turmeric at the beginning, as opposed to the end of the dish. It takes a while to get rid of the raw taste of turmeric.
If you’ve made yellow curry too many times, or if you’ve run out of turmeric, don’t be disheartened. Use a paste made from some fresh green bird’s eye chillies, coriander, kaffir lime leaves and basil to cook your curry and watch it transform into a gorgeous green curry. Don’t be deceived by their colour, green chillies can be just as hot as red chillies, so use them carefully. In fact, most green curries are even more spicy than red or yellow curries.
Don’t add too much basil in your paste though. A few leaves will add flavour to the dish, but too much can leave the dish bitter. Remember to fry the paste well in oil before adding any other ingredients to the curry.
Thai red curries are usually spicier than yellow curries but less spicy than green. It’s the chillies in the dish that add to the colour. If you want to achieve a spicier curry, you can add about 6 bird’s eye chillies. This adds a fiery zing to the otherwise mellow curry and makes it bright red in colour.
But if you want to have the bright colour without the spiciness, try using long chillies which are usually less spicy than birds eye chillies. Also, try removing the seeds, as the seeds contain most of the heat.