The Color of Curry

Thai curries generally contain coriander, cumin, peppercorns and dried chilies. Red curry paste is one of the spiciest (though some chefs assert that green is spiciest). The deep red hue comes from its dried red chilies. Red curry dishes commonly feature chicken, beef or duck. Green curry paste abounds with fresh green chilies and cilantro root, which add an earthy quality that pairs well with pork and eggplant. Yellow curry paste (colored by ground dried turmeric) is frequently used with seafood. Tart tamarind pulp is often added to yellow Thai curry to balance the sweetness of its coconut milk and palm sugar. The sweet spices of southern Thai Mussamun curry reflect Muslim Malay and Indian influence—cinnamon, cloves and small amounts of cardamom spice up the coconut sauce.