Quote:
Originally posted by ltl/fb
And, I have a question -- what makes green curry green? Yellow curry is yellow from the turmeric (I think, in the main) and red is probably red from either paprika or pepper, but I'm confused by green.
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I believe that the operative spice in red and green is chili pepper, in the ripened and unripened states respectively.
RT, the cookbook has a green curry chicken with zucchini recipe which calls for previously made paste. What I've learned is that if you want to be hot, you have to fry the curry paste at a high heat until your eyes start to burn. Maybe the runniness is from adding veggies with high water content?
