Curries in Malaysia, Indonesia, Thailand, Myanmar, etc. are different. There are red, yellow and green curry dishes with infinitely varying degrees of aroma and spiciness.The ingredient is even more varied, including meat and poultry (lamb, chicken, beef and pork), seafood (fish, shrimp, crab and shellfish), vegetable (broccoli, cauliflower and mushroom, etc.). Potato plays a particularly important role.The curry sauce is rich and strong. It is often paired with bread, pancake and rice to throw its flavor into high relief. Its popularity is enduring.
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