Can anyone give me a pretty simple explanation of the difference between each of the curry pastes? At our Asian market they come in little tubs side-by-side but with no explanation. Sometime back I bought a green one because DW coesn't like hot things and I thought that that might be the key. Then a couple of days ago I heard a recipe for something cooked in red curry. I happened to be in TJ's the next day, saw a bottle of red curry sauce so I picked that up.
But we like curry, and would like to know which "color" is to be used for what food (poultry, seafood, meat, vegetables?), or in what ather appropriate manor.
As always, thank you for the help.