Red Curry vs. Green Curry — What's the Difference?

Red Curry and Green Curry are both quintessential dishes in Thai cuisine, but they come with distinctive flavors and ingredients. Red Curry is derived from dried red chilies, which provide a deeper, somewhat earthy heat. This spiciness is mellowed by the addition of ingredients like garlic, lemongrass, and shallots. Green Curry, on the other hand, derives its characteristic color and flavor from fresh green chilies, giving it a fresher and slightly sweeter taste.

In terms of heat level, Red Curry is generally perceived as spicier than Green Curry. This is due to the intense heat of dried red chilies in the Red Curry paste. Conversely, Green Curry has a more subtle heat, stemming from the green chilies which, while still spicy, tend to be milder than their dried red counterparts. However, the spice level in both can vary depending on the chef and region.

Ingredients like coconut milk are common to both Red Curry and Green Curry, adding creaminess and depth to the dishes. While both curries might include proteins like chicken, beef, or tofu, the choice of vegetables and other accompaniments can differ. For instance, Red Curry might feature bamboo shoots or bell peppers, while Green Curry might have eggplants or peas.

In terms of global popularity, both Red Curry and Green Curry have found fans worldwide. Many international Thai restaurants feature both curries on their menus, allowing diners to experience the unique flavors and aromas of each. It's worth noting that while Red Curry and Green Curry share some similarities, they each offer a unique culinary journey, marked by their individual ingredients and preparation techniques.