Heard it on TODAY: Find Resources, Stories, Links

Yellow Curry, Green Curry — What's The Difference? - Chicago Tribune

Q: Can you explain the difference between traditional yellow curry and the more rare green curry… and what makes them taste distinctly different? Inquiring minds wanna know!

—Brent Arms, Columbus, Ohio

A: Good to hear from you, my friend. I posed your question to Leela Punyaratabandhu, author of the newly published cookbook, "Simple Thai Food" (Ten Speed, $24.99). Punyaratabandhu, a blogger (shesimmers.Com) who splits her time between Chicago and Bangkok, wrote in an email that the two curries are so "markedly different" in appearance and flavor profile that you would never confuse one for the other.

"Yellow curry is yellow due to the presence of turmeric in the paste whereas green curry is green due to the green chilies in the paste," she wrote. "The ingredients traditionally used in both curries are also different."

Punyaratabandhu noted yellow curry is "heavily influenced" by South Asian and Middle Eastern cuisines, so the flavor is "milder and redolent of warm dried spices which those cuisines are known for." In her book, she calls it a "training" curry used by some Thai parents, including her own, to build up a tolerance for spicy foods in their children. Those South Asian and Middle Eastern connections are also why, she added in her email, yellow curries are often made with potatoes and onions.

"The meats used in it are often limited to those regularly consumed in the Muslim culture, namely chicken, beef, fish, or lamb but not pork," she wrote.

Green curry is spicier, with a flavor Punyaratabandhu described as fresher and herbaceous.

"It's perfumed fresh Thai basil leaves, which you stir in at the last minute of the preparation to reinforce the herbal elements already included in the paste (you don't do this with yellow curry)," she wrote. "Also, all kinds of meat are used when it comes to green curry. The vegetable ingredients traditionally used in it are usually indigenous — those grown in a typical home garden, e.G. Tiny Thai 'pea' eggplant or Thai round eggplant. You don't see green curry in Thailand made with potatoes or onions (unless it's made for tourists). On the other hand, you don't see yellow curry made with eggplant or bamboo shoot."

Recipes for yellow and green curry pastes (among others) are featured in Punyaratabandhu's cookbook. She tells you what you need, how to make the pastes and how to store them, if necessary. But Punyaratabandhu is practical, too. Some of the ingredients required for an authentic taste may not be readily available and substitutions can be difficult to make, she notes, so you may have to use a commercially available paste.

"If the goal is to create a Thai-inspired curry made from wholesome, fresh ingredients, it is OK to swap an ingredient or two," she writes in her book. "But if the goal is to replicate the taste of a traditional Thai curry, and if a key ingredient, such as lemongrass or galangal, is unavailable, a commercial curry paste is the better option."

Punyaratabandhu recommends purchasing a Thai brand of curry paste because the flavor will be more like what you may have tasted in a Thai restaurant. If you can't find a curry paste imported from Thailand, try a curry paste "made specifically for Thai food."

"Do not feel badly about using a store-bought paste," she adds. "Even in Thailand, good cooks often buy ready-made pastes from the market."

Knowing you a bit and aware of your enthusiasm for all things culinary, Brent, I can so see you scouring stores and Web sites to gather ingredients and then making your own curry paste. But for reader who may want more of an easier introduction, I'm offering a recipe from Punyaratabandhu's book that can be made with a commercial paste. I haven't tried it but the dish looks fairly straightforward.

Chicken kari "yellow" curry

Makes: Four servings

There are two types of yellow curry paste sold in Asian markets, writes Leela Punyaratabandhu in her book, "Simple Thai Food." You don't want a Southern-style yellow curry paste. Buy the paste that has the word "karee" or "kari" on the label, she notes, or look to see if there's a photo of a finished dish. "If potatoes are visible, that is a good sign, as sour yellow curry does not usually include potatoes," she writes.

1/4 cup kari or "yellow" curry paste, homemade or store-bought

1 tablespoon coconut or vegetable oil

1/2 cup coconut cream (the thick layer at the top of a can of coconut milk)

1 cup coconut milk

3/4 cup sodium-free chicken stock, homemade or store-bought

1 pound Yukon gold or waxy potatoes, peeled and cut into 2-inch cubes

1 pound yellow or white onions, quartered through the stem end

2 tablespoons fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 2-inch cubes.

1.In a 2-quart saucepan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, stock, potatoes, onions and fish sauce, stir well, and simmer, covered, for about 15 minutes, until the potatoes have softened.

2.Add the chicken to the pan, then add water if necessary to keep everything submerged. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook until the chicken is cooked through and the potatoes and onions are tender, about 5 to 8 minutes. Taste for seasoning and add more fish sauce if needed. Remove from heat, serve.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.Com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

Originally Published: June 24, 2014 at 1:00 AM CDT

Simple Hearty Yellow Curry - Fox News

Famished after a long, laborious day at the office and only have a handful of ingredients in your fridge to work with for dinner time? We've got a simple solution for you.

Emma Chapman, the blogger behind A Beautiful Mess, is a big fan of Thai dishes for their complex, tantalizing flavors.

"I used to order yellow curry all the time before (fiery) red curry took over my life," says Chapman. "Yellow curry tends to be a little sweeter/creamier and it often features potatoes. I love potatoes. Yes, I'm a crazy carb-loving lady."

A perk to stocking up on potatoes? Chapman explains it makes the dish "quite hearty" and "not requiring additional protein," such as tofu, shrimp, or chicken, which also means you'll have an easier and quicker time preparing this dish.

While it doesn't pack the same heat as red curry, this golden version does feature other yummy ingredients. Fluffy rice, juicy lime wedges for extra zest, and a pinch of brown sugar all add to its flavor and texture.

"If you've never tried making yellow curry before, even if you feel you are a loyalist to another curry dish, I highly recommend you to try this," insists Chapman. "It's simple, quick to make, and super yummy."

For the full recipe, click here.

Quick Cook: A Tasty Rice Bowl With Yellow Curry Tofu Fritters

These flavorful tofu patties are inspired by one of our favorite Indonesian dishes, bergedel tahu. With the exception of the tofu and curry paste, both easy-to-find supermarket items, this dish relies on things you probably have in your pantry or fridge already: eggs, ginger, spices and rice or your favorite grain.

Normally, we add fried shallots, sweet soy sauce (kecap manis) and chili paste (we like sambal oelek) to give the dish a more classic Indonesian flavor profile, but if you have trouble getting them, just leave them out or substitute with whatever toppings appeal to you.

You can find prepared curry pastes in red, green or yellow varieties in most large markets. They will last up to a month in your fridge and up to several months in your freezer. Spice and curry pastes are wonderful ways to giving otherwise bland ingredients, like tofu, complexity and personality. Curry paste is a utility player, too. Thin it with a little oil, stock, fresh citrus juice or water and it becomes an easy marinade for vegetables or seafood. Or use it to baste a simple roast chicken as it cooks. A spoonful is great swirled into a simple carrot or butternut squash soup, too. The possibilities for curry lovers are endless!

We like yellow curry paste for these fritters, but red or green work, too. Just note that the spiciness level can vary. These fritters are delicate and a bit crumbly, so be sure to let them form a golden-brown crust before moving them in the pan or attempting to flip them. If your fritters do fall apart, the curried tofu crumbles will still be delicious.

Yellow Curry Tofu Fritters Rice Bowl

Serves 3 to 4

Ingredients

Cooked rice or grain of your choice

Tofu fritters (see recipe below)

Sauteed or steamed greens of your choice

Poached or fried egg, optional

Toppings: sliced cucumber, shredded carrots, fried shallots

Sambal oelek or a similar chili sauce

Kecap Manis (Indonesian sticky soy sauce)

Directions

Divide the cooked rice among the bowls. Top each bowl with a few tofu fritters, greens, a poached or fried egg and the toppings and sauces of your choice.

Tofu Fritters

Makes 12 to 15 fritters

Ingredients

1 pound extra firm/firm tofu

¼ cup prepared yellow curry paste

1 tablespoon finely minced fresh ginger

¾ teaspoon ground coriander

1 egg (use an additional yolk if needed to bind the mixture)

3 tablespoons fried shallots or sauteed finely chopped onions or shallots

1 teaspoon salt, or to taste

Oil for frying

Directions

Press the tofu to remove excess liquid: Line a plate with several layers of paper towels. Place the tofu on top and cover with another layer of paper towels. Put a plate or a cutting board on top and add a few heavy cans or books for the weight. Set aside for 15 to 20 minutes. Drain off excess liquid.

Mix together the curry paste, ginger, coriander, egg, fried shallots and salt.

Crumble the pressed tofu with your hands, squeezing out any additional liquid. Then add it to the bowl and mix well. Test the mixture by squeezing a small ball in your hand. The mixture will be moist and crumbly but should hold together. If the mixture is still too crumbly, mix in an extra egg yolk.

Add oil to a skillet set over medium-high heat. When the pan is hot, cook a small piece of the tofu mixture. Taste and adjust the mixture with additional salt as needed. Use your hands to form 3-inch fritters. Fry them over medium-high heat in batches, taking care not to crowd the pan and adding additional oil as needed. The pan should be hot enough that the fritters sizzle on contact. The mixture will be delicate so wait until a golden crust has formed before gently flipping the fritters over to cook the second side.Drain cooked fritters on paper towels.

San Francisco food writers Stacie Dong and Simran Singh's blog, A Little Yumminess (www.Alittleyum.Com), focuses on family food adventures and recipes with global flavors. 

For more food and drink coveragefollow us on Flipboard.

Originally Published: April 6, 2020 at 6:45 AM PDT

---