When I visit my favorite Thai restaurant, I always struggle between red and green curries. What most people don’t know is the difference between red and green curry.
For example, main difference between the two curries is the type and color of chilies used in its preparation. Dried red chilies are used for red curry (and red curry paste). Similarly, green chilies for green curry. Green curry also gets its color from additional ingredients like coriander. The two chilies have their own distinct flavor and taste characteristics.
Because I love all curries, I decided for tonight’s dinner I would make green curry. First, you need to choose a vegan green chili paste. Personally, I prefer Thai Kitchen Green Curry Paste. Not only is this green curry vegan, its gluten-free as well.
Additionally, the vegetables you choose for the curry vary. For instance, I chose mushrooms, broccoli rabe, asparagus and onions. Regardless of the vegetables you choose, the flavor of the green curry absorbs in the vegetables. Also, I find using broccoli rabe is beneficial because it is so porous.
For this recipe, I chose to use a combination of brown rice and red quinoa. And, this recipe also works well with gluten-free rice noodles.
Another idea is to top the skinny Thai green curry with Oil-Free Curried Cashews