What meat is best with red curry?

In this blog post, we will answer the following question: What meat is best with red curry? We will teach you how to prepare red curry and discuss whether red or green curry is better. 

What meat is best with red curry?

Red curry is best with beef, pork, lamb, or chicken. The red curry mixture contains more than ten spices, among which cinnamon, cardamom, chili, saffron, pepper.

Red curry with meat is a perfect recipe since it is easy to make and serve. Everything is prepared in a single pot to which we add each of the ingredients and it is ready to take to the table

For red curry you will need the following ingredients: 

  • 1 red onion.
  • 1 teaspoon curry.
  • 500 g of meat (flat, loin, or some tender cut).
  • 2 tomatoes
  • 2 potatoes.
  • 1 carrot
  • 1 bag of 200 g of Alquería Milk Cream.
  • 4 tablespoons of chopped coriander.
  • Half red bell pepper (optional)

1. Cut the red onion into feathers and sauté it with a little oil until it is transparent. If you like paprika, here you can add a little chopped into cubes.

2. Add the teaspoon of curry, the pieces of meat, and season.

3. When the meat is golden brown, add the diced tomatoes.

4. Add a cup of water and the vegetables: the potato cut into squares and the carrot in slices.

5. When the vegetables are well cooked, add the milk cream, and cook for 10 more minutes or until it thickens a little.

6. Before serving, sprinkle with the chopped cilantro.


Is red or green curry better?

If red or green curry is better for you will depend on whether you like spicy food. Red curry paste includes red chili peppers, while green chilies are used in green curry paste. 

Red curry is the best-known variety worldwide. Not in vain do we associate red with spicy: it is the spiciest version of all and the one that is most easily found in restaurants around the world.

Instead, green curry is the softest of all. Perfect to accompany lightly heavy meals with a flavor with a greater number of nuances.  The ingredients of this curry do not stain especially and the intensity of the green in the dish is very low: it is rather whitish, due to the coconut milk.

We recommend that you use it in pasta dishes with vegetables or any type of rice. It will not be difficult for you to chop different vegetables and combine them with pasta and green curry.

Red curry paste (Prik Kaeng Kua) is the basis of all red curries. All that it contains as ingredients, will inevitably be found in all other red curry pastes. There are only fresh ingredients: red chili, lemongrass, galangal, kaffir zest, coriander roots, shallots, garlic, and no dry spices. All of this is the basis. Then the other red curries will be declined with the addition of other spices which will be lightly toasted before being incorporated into the dough.

This curry paste will most often be used to make seafood-based dishes (mussels, shrimps, cockles …) and we will usually find pineapple there which will give a nice sweetness to this preparation.

A classic dish: the Kaeng Kua saparot Koong (red curry with pineapple and shrimps) which you can find here.

We cannot consider curry as a spice because it is actually a mixture of several. Actually, the seasoning in question has its origin in India and its name means sauce in Tamil, the language spoken by an ethnic group in the south of the country that makes different highly spicy dishes with a very characteristic flavor.

These dishes featured a spice derived from the leaves of the curry tree, which had a very pungent and slightly spicy flavor. When these dishes were known to the English, in the years of colonization, they went crazy with their taste and decided to market this product.

This is where everything changes and the curry transforms. As the leaves of the curry tree quickly lost their smell in a matter of 48-72 hours, the English tried to mix it with other spices, making the end result look very little like the original curry that they had fallen in love with.

Curry can be as spicy as you want, it should not be associated with foods that are difficult to digest. If we know that in India very strong dishes are prepared, in the US we can prepare them as we please.

Some people prefer to mix curry with cheese or other dairy products. We recommend that you combine it with coconut cream to get closer to the combination that they have been preparing for so many centuries in Thai cuisine.

Later, fans of the kitchen will know that they can shape it to their liking by mixing it with other spices such as cumin or coriander, adding nuts or the rice they like best. The good thing about this product is how fickle it is towards any recipe.

Other FAQs about Curry which you may be interested in.

How do you get rid of the bitter taste in curry?

How do you eat Thai curry?

How do you get rid of grainy Curry?

Final thoughts

We remind you that red curry is spicier than green curry, but also considered easier to prepare and healthier. You can prepare it with pork, beef, or chicken. Does this make red curry better? Perhaps, but again, it all depends on how spicy you like your food!

What is your favorite? Red or green curry?