Description
Taste: Creamy and slightly sweeter than red curry, with moderate chili heat. Often includes a nutty element (peanuts).
How to Cook:
- Sauté the paste with thick coconut milk until fragrant and slightly oily.
- Add beef, pork, or tofu, allowing the sauce to thicken.
- Season to taste with fish sauce and sugar.
味道: 比紅咖喱更香濃微甜，辣度中等，有時帶花生的堅果香。
烹調方法:
- 先把咖喱醬與濃椰奶一同炒至香氣四溢並略帶油色。
- 加入牛肉、豬肉或豆腐，讓咖喱醬收濃。
- 用魚露和糖調味至合適口感。