This is a question that I get asked A LOT.
But how can you describe the difference in flavour to someone who has never tasted Thai curry before? 

Thai curries, unlike Indian, can be quite a soupy affair. From personal experience, Thai curries are not enjoyed as much by Brits if they are too wet and watery. A creamier, thicker curry is mostly preferred, despite the watery version being more authentic. Visually the thicker consistency has a more decadent appearance and thus creates the illusion of increased flavour, so as far as consistency and texture go they are exactly the same however the flavours are very different to one another.

But what is the difference in flavour between the Thai Red and Thai Green curry. Rather than comparing the two trying to find a winner (because they are both equally delicious), it is best to just describe them individually and understand the comparisons and differences between them.

Thai red curry and Thai green curry are two popular Thai dishes, and they differ primarily in their ingredients and flavors:

Colour:
• Red Curry: Red curry gets its name from the red chilies used in its paste. It has a reddish-brown color when prepared.
• Green Curry: Green curry derives its name from the green chilies and herbs used in its paste. It has a greenish hue when cooked.

Flavour:
• Red Curry: Red curry is typically spicier and has a richer, slightly sweeter flavor due to the use of red chilies and ingredients like dried red spur chilies and red curry paste. It often includes ingredients like shrimp paste, garlic, and lemongrass.
• Green Curry: Green curry is milder in terms of spiciness and has a fresher, more herbal flavor due to the use of green chilies and ingredients like green curry paste, fresh basil, and cilantro. It can be quite aromatic.

Ingredients:
• Red Curry: Red curry often includes ingredients like red curry paste, coconut milk, meat (such as chicken, beef, or shrimp), kaffir lime leaves, and Thai basil.
• Green Curry: Green curry typically includes green curry paste, coconut milk, meat (often chicken or fish), Thai eggplant, bamboo shoots, and Thai basil.

Spiciness:
• Red Curry: Red curry is generally spicier, but the level of spiciness can be adjusted to taste by controlling the amount of chili used.
• Green Curry: Green curry is milder, making it a good choice for those who prefer less heat.

Appearance:
• Red Curry: The final dish has a reddish-brown color due to the red curry paste and sometimes the addition of red ingredients like red bell peppers.
• Green Curry: The prepared dish has a vibrant green color from the green curry paste and the fresh green herbs and vegetables.

Both red and green curries are delicious Thai dishes, and the choice between them often comes down to personal taste preference, with red curry being spicier and richer, while green curry is milder and more herbaceous.

If you are still sat on the fence with what Thai curry to try, be sure to check out our range of Thai cooking sauces. All sauces hand made and posted directly to you. www.maejathaifood.co.uk