它是什么？

味道浓郁的咖喱酱是泰国美食的主食。这些湿润，浓缩的辣椒，香料和芳香剂，例如柠檬草，柠檬叶，虾糊，葱，大蒜，姜和香菜，将其搅拌成椰奶或肉汤，以制成各种咖喱菜的酱汁。

There are several styles of curry pastes.绿咖喱酱gets its color mainly from fresh hot green chiles like serranos; they tend to be the hottest curry pastes.红咖喱糊are made with dried red chiles; they’re pretty fire too, but not quite so much as green pastes.黄咖喱糊由姜黄和印度式咖喱粉着色；他们的香料水平相对温和。Panangcurry paste is similar to red but with the addition of ground peanuts. A fifth style, called马萨曼(or Masmun) curry paste, is more Malaysian in influence; it’s also relatively mild.

没有吗？

最好将一种咖喱酱代替另一种咖喱酱，而不是将印度式的咖喱粉完全代替糊状粉。口味截然不同。你也可以make your owncurry paste, though the ingredients are often harder to find than the paste itself.

How to choose:

Look for jarred curry paste in the Asian foods section of your grocery store (Thai Kitchen is a reliable and widely available brand). An Asian market will give you a wider selection, including fresh and frozen curry pastes that have more flavor and punch.

How to store:

Keep curry paste tightly wrapped and sealed for up to a month in the refrigerator, or up to three months in the freezer.

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Recipes

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