In recipes that use what I think of as colored Thai curry pastes (red, yellow, green, maybe others that I don't know about), I find that they are yes interchangeable but don't give exact same taste.
Some are hotter than others, and ingredient lists (whether bottled or home-made) can vary.
If you are vegan or vegetarian, watch for fish sauce (usually from anchovies) or shrimp in many of them.
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Some are hotter than others, and ingredient lists (whether bottled or home-made) can vary.
If you are vegan or vegetarian, watch for fish sauce (usually from anchovies) or shrimp in many of them.