Overall, the basic difference is the type of chili pepper used. All 4 sauces are considered "hot" by Meals in a Minute, but the amount of spice can be changed by increasing or decreasing the amount of the sauce you put in your dish.
Green Curry: Uses green chilies. It will also contain basil, coriander, lemon grass, and lime leaves. Chicken, pork, vegetarian, or seafood work well with this sauce.
Kaffir Lime Curry: Contains red curry (made with red chili peppers) and lemongrass and Kaffir Lime leaf. Seafood and white meat make a great combination.
Yellow Curry: Uses yellow chilies and also contains tumeric, which gives it the yellow-golden hue. It is somewhat similar to the traditional Indian Curry. Chicken is usually the main protein in a yellow curry dish, but also makes a great Sweet Potato Curry.
Panang Curry: Tends to be a richer, sweeter flavor. Contains red chilies in the curry paste along with shrimp paste. Ground peanuts are often served as a garnish with his sauce. This sauce goes well in beef dishes.
*These descriptions are a compilation of reading a variety of articles online and the actual ingredients listed on the bottles. Ingredients of curries will vary depending on the chef's personal taste.
If I've missed something or you would like to add something to my list, please leave a comment! Thanks!!!
