Is Red Curry Hotter Than Green Curry?

Regardless of their distinctions, red curry and green curry remain great favorites in Thai cuisine. So which curry is hotter, red or green?

Although the spiciness of the meal varies depending on the cook, red curry is often spicier than green curry. Red curry is also more adaptable, but green curry has more distinct tastes.

The primary distinction between red and green curry is the color, which results from the varied ingredients utilized in the curries!

The red curry has a foundation paste composed of dried red chilies, but the green curry has a sweeter and less spicy flavor due to the inclusion of coriander roots and green chilies.

Red Curry

Red curry is a hot and spicy dish cooked using red curry paste and coconut milk. This curry may include chicken, hog, duck, shrimp, beef, or tofu. They are sometimes prepared with fish chunks.

Dry red spur chilies, kaffir lime leaves, garlic, galangal or ginger, shallots, coriander root and seeds, cumin seeds, lemongrass, and shrimp paste are common ingredients in red curry paste. The shrimp paste, on the other hand, is highly potent and should be used with caution.

To obtain that salty umami taste, add a few drops of fish sauce to homemade red curry paste.

If you don’t want your red curry to be overly spicy, or if you can’t get dried red Thai chilies in your area, don’t worry. Just add a tablespoon or two of tomato paste to the curry to make it crimson and somewhat sweet.

You can create red curry paste from scratch, but the procedure is time-consuming and involves a lot of preparation; finding the components may also be difficult.

To save money and time, it is recommended to buy ready-made red curry paste in a jar, but bear in mind that using homemade paste will result in a better-tasting curry.

Thai red curry is often served with rice, but it may also be served with other popular foods such as Thai turkey meatballs or exquisite white fish. For a wonderful nutty taste, add some peanut butter to the red curry.

Green Curry

Thai green curry is a sweet dish composed with green chilies, coriander roots, and coconut milk. Green curry is often lighter than red curry, although it has a powerful taste.

Green curry goes well with white fish, chicken, shrimp, turkey, or tofu. Green curry is often served with broccoli, green peppers, sugar peas, or white vegetables such as baby corn or cauliflower.

Green curry may be cooked with fish or chicken, but it should never be served with beef.

Which Is Hotter Red Or Green Curry?

In general, red curry is more spicier and hotter than green curry. If you can’t manage a lot of heat, you may want to avoid red curry.

Green curry has a more mild and soft flavor, although this is depends on the chef; each curry is unique, and the cook may choose to prepare the green curry with a considerable number of green chilies.

Therefore it’s usually a good idea to inquire how hot the curry is ahead of time. Red curry contains varying degrees of spiciness, although it is typically regarded a hot curry. It may be produced with either modest or intense heat factors.

Red curry, on the other hand, is usually hotter than green curry. Let’s break down these two famous and tasty curries even more to better comprehend them.