The curry has a rich color and aroma. Its composition includes pepper, ginger, clove, cinnamon, fennel, cardamom, Wanzi, mustard, sage, pepper and the main color of curry - turmeric powder. The unique aromas and flavors of the various spices blend together to create a different style of curry. In terms of color, there are red curry, green curry, yellow curry, white curry; according to the place of origin, there are Indian curry, Thai curry, Pakistani curry, Malaysian curry, etc.; by state, there are curry powder, curry cream, curry Sauce, curry block, etc. Whether it's a combination of meat, seafood or vegetables, the fusion of the multi-layered taste is so fascinating. Indian yellow curry powder - a thicker curry, in addition to spicy and fragrant, increase the proportion of turmeric powder, can better cover the smell of red meat, so used to make lamb, beef is very good, once The entrance will make people feel the heavy fragrance of the ecstasy. Pakistani red curry powder - made up of red pepper, red pepper powder and curry leaves and mustard seeds, because it adds a larger proportion of pepper, so it is very spicy, people who are not used to eating tears easily Oh. With seafood, it is very spicy and it is particularly irritating to eat. Malaysian Curry Paste - Usually added to the base curry ingredients, local specialties such as banana leaves, coconut shreds and coconut milk are added. Because the spices used are more abundant, the aroma is very strong. In addition to making delicious curry chicken, it is also great for laksa 叻 sand noodles and curry bags. Japanese curry block - also known as European style curry, was introduced to Japan from Europe during the Meiji Restoration period. Generally not too spicy, because the concentrated puree is added, so the sweetness is heavy and the taste is mild. It can be eaten with rice, and it can also be used as a soup noodle such as ramen noodles and udon noodles. It is convenient and saves time. Thai green curry sauce - due to the use of materials such as medlar and lime skin, it is blue-green. Adding coconut sauce to reduce the spicy taste and enhance the aroma, and the addition of lemongrass, fish sauce, bay leaf and other spices, make the green curry flavor more unique, the most famous is the Thai national soup: Tom Yum Kung soup.
Ingredients: 1 kg of beef, 1 potato, 2 carrots, 1 onion, 20 g of butter, 300 g of coconut milk, 3 tablespoons of yellow curry powder, garlic ginger, 1 tsp salt, 1 cup of water
Stir-fried butter with ginger, add beef and stir-fry
Add the onion and stir-fry, then add the carrots and potatoes to stir fry. Add yellow curry powder and stir well
Finally add coconut milk and water, boil until the soup is soft and rotten, and finally add salt
The yellow curry powder tastes sour and spicy. It is very suitable for Asian tastes. Besides curry beef, it is also good with lamb, chicken, vegetables and seafood. The secret of making curry in the family: 1. The curry tastes enough; 2. The soup should be rich (add some butter, coconut milk, milk, cream, etc.); 2. The ingredients should be soft enough. rotten.