To use curry paste, choose a type of curry that suits the spice level you want. For example, green curry is very spicy, while yellow curry is sweeter and milder, and red curry is somewhere in between. Whichever curry paste you choose, cook it with 1–2 tablespoons (15–30 mL) of olive oil for 1–2 minutes to release the flavor of the curry before adding it to the dish. To tone down the flavor of a spicy curry like green curry, season the curry with a little coconut milk to flavor it. Once you’ve cooked the curry, make a marinade by mixing equal parts curry paste and olive oil. Or, if you don’t want to wait to marinate it, coat a piece of meat with the paste before cooking it. You can also add curry paste to the water used to cook soups, sauces, or rice.
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