If you ask most fans of Thai food in the West about their favorite curries, they’ll likely rattle off a few names—red, yellow, green, massaman, panang—because these are the ones you see everywhere, almost as familiar as pho or sushi.
Here’s the thing: these curries are just the tip of the iceberg. Thailand is brimming with various curries- some popular nationwide and others unique to specific regions, provinces, or even families. There are so many more Thai curries out there than most people realize.
So, what’s the goal of this guide? To give you a thorough understanding of what Thai curries are all about, from their unique flavors to the techniques you need to master them at home. By the end of this guide, you’ll be ready to confidently create and experiment with Thai curries right in your own kitchen.
What Makes Thai Curry Unique?
Thai curries are a harmonious mix of sweet, sour, salty, and spicy elements, all coming together in one delicious bite. First, you might feel the kick of spiciness from the chilies, followed by the creamy sweetness of coconut milk. Then, there’s the zesty tang of lime and the savory punch of fish sauce or soy sauce. It’s like a taste adventure in every mouthful.
At the heart of every great Thai curry are a few essential ingredients that give it that signature taste. The foundation is the curry paste, made from a blend of fresh chilies, garlic, lemongrass, kaffir lime leaves, galangal, and other spices.
Next up is coconut milk, which adds a rich, creamy texture to help balance the spice. Fresh herbs like Thai basil, coriander, and lime leaves bring in a fragrant aroma, while fish sauce, palm sugar, and lime juice perfectly round out the flavors.
The Cultural Significance of Thai Curries
Curries are a staple in Thai households, served at family meals and special occasions alike. They’re comfort food that brings people together.
Each region in Thailand has its own take on curry, and families often pass down their recipes from generation to generation. It’s a dish that’s deeply rooted in Thai life, representing warmth, comfort, and the joy of sharing a meal with loved ones.
Types of Thai Curries
Now, let’s get to the good stuff- the different types of Thai curries that you need to know about.
Green Curry (Gaeng Keow Wan)
Ah, green curry—the most popular curry in Thai cuisine, without a doubt! Over the years, the green sauce has become even more vibrant, thanks to the addition of fresh coriander (cilantro), makrut lime leaves and peel, and basil. Mixed with green chilies, lemongrass, fish sauce, garlic, ginger, and shallots, these fresh herbs create that distinctive, flavorful punch we all crave.
There are a couple of classic dishes that showcase green curry paste (or kreung gaeng keo wahn if you’re feeling fancy). You’ve got the classic Thai green curry with chicken or beef, and then there’s the delicious fish dumplings. Traditionally, this curry is served with rice or noodles, but it’s just as tasty on its own.
Red Curry (Gaeng Phed)
Red Thai curry paste has pretty much stayed true to its roots, with classic Thai chefs using up to twenty red chilies to give it that bold red color and a serious kick. But some modern chefs are mixing things up a bit—they’re cutting down on the chilies and adding chili powder or even tomato sauce. This twist not only amps up the red hue but also gives the paste a deeper, richer flavor.
The paste itself is a blend of garlic, spices, galangal, shrimp paste, and, of course, those fiery red chilies. You’ll often see it cooked up with beef, duck, tofu, or bell peppers.
Thai Red Curry is a staple served with steamed or sticky rice, but it also makes an awesome base for soups and stews.
Yellow Curry (Gaeng Kari)
Yellow curry paste (nam prik gaeng karee) has a mild, slightly sweet flavor with just a touch of spice. It’s a blend of turmeric and curry powder mixed with coriander seeds, cumin, lemongrass, galangal or ginger, garlic, and yellow or red chilies.
Thai Yellow Curry takes a lot of cues from Indian cuisine. You can go for the classic Yellow Curry Chicken, or if you’re in the mood for something lighter, try a vegetarian version packed with veggies. Serve it up with some fluffy rice, and you’ve got yourself a cozy, tasty meal!
Panang Curry (Gaeng Panang)
The name “panang” comes from an old Khmer word meaning “cross”, which is said to be about the traditional way the chicken was cooked—with its legs crossed upright. This curry is thick, salty, sweet, and slightly spicy that packs a punch with its unique list of ingredients; namely, lemongrass, galangal, turmeric, shallots, garlic, dried red chilies, dried red peppers, sea salt, coriander seeds, and peanuts.
Even though Panang curry is known as a Thai dish, it has strong influences from both Indian and Malaysian cuisines. It’s typically slow-cooked or simmered and tastes amazing with different meats like beef, chicken, or shrimp. You can eat it with jasmine rice for a hearty meal!
Massaman Curry
Massaman curry is a bit of an outlier among Thai curries because it’s more like a spin on a Persian dish than your typical Thai fare. It’s packed with Persian-inspired spices and comes from the deep South of Thailand.
This curry is thick and stew-like, with a mild, slightly sweet flavor and a comforting mix of roasted spices. The paste is a tasty blend of dried red chilies, shallots, garlic, galangal, lemongrass, coriander, cumin, cloves, white pepper, salt, and shrimp paste.
You can whip up Massaman curry with beef or chicken, but the creamy potatoes and crunchy peanuts are non-negotiable.
How to Use Thai Curries in Cooking
Cooking popular types of Thai curries is all about experimenting and finding what works best for your taste buds. Here’s how you can make the most of these flavorful dishes.
Choosing the Right Curry Paste
Each Thai curry has a distinct cooking paste associated with it. Most share similar base ingredients, with just a few tweaks here and there depending on your preference. As long as you have the following basics on hand, you can easily whip up your curry paste at home.
- Fresh Chilies (green or red, depending on the curry)
- Garlic
- Shallots
- Galangal (or ginger if you can’t find it)
- Lemongrass
- Kaffir Lime Leaves
- Coriander Seeds
- Cumin Seeds
- Shrimp Paste
- Turmeric (fresh or powder)
- Sea Salt (to taste)
Or, if you want to skip the hassle, stock up on Mekhala’s Organic Thai Curry cooking pastes. Made with real ingredients, these pastes are 100% vegan, gluten-free, and non-GMO, making them perfect for a variety of dietary needs.
Suggestions on Pairing Thai Curries with Proteins and Vegetables
When it comes to pairing Thai curries with proteins and vegetables, think about how the flavors will complement each other.
Green Curry: Best paired with chicken, shrimp, or tofu for a light yet flavorful dish. Vegetables like bell peppers, eggplant, zucchini, and snap peas work wonderfully to add a fresh crunch and balance the spiciness of the curry.
Red Curry: Go with beef, duck, or tofu. For vegetables, pick bamboo shoots, bell peppers, and green beans. These add texture and absorb the curry’s deep, savory flavors.
Yellow Curry: Ideal with chicken or chickpeas for a comforting, hearty dish. Pair it with potatoes, carrots, and onions—classic choices that enhance the mild, sweet flavor of the curry while adding a bit of substance.
Massaman Curry: While Massaman curry is traditionally made with beef or chicken, you can swap it out for tofu. Potatoes, onions, and peanuts are a must, but you can also add carrots for extra sweetness and texture.
Panang Curry: Pair panang curry with beef or pork to make the most of its thick, creamy flavor. Throw in some bell peppers and baby corn as well.
Now remember, Thai cooking is all about balance. Taste your curry as you go and adjust the flavors as needed. If it’s too spicy, add a bit more coconut milk. If it’s too sweet, a splash of lime juice or a dash of fish sauce can increase the acidity.
Popular Thai Dishes Around the World
Thai curries are popping up in all sorts of creative and unexpected ways, going far beyond traditional Thai cuisine.
Worldwide Influence
Thai curries are showing up in some surprising places! In the West, for instance, Thai Green Curry has found its way onto pizza menus. Yes, Green Curry pizza—blending Thai and Italian flavors into a unique dish that’s become a favorite among food lovers.
But that’s not the only example. Thai Red Curry is also making waves, often used as a base for fusion pasta dishes or even burgers, adding a spicy twist to these familiar classics.
Restaurant Favorites
Walk into any Thai restaurant around the globe, and you’re almost guaranteed to see some classic curry dishes on the menu. Favorites like Green Curry Chicken, Red Curry Beef, and Massaman Curry have become staples, winning over diners everywhere. Many restaurants also feature other tasty options like Jungle Curry, which offers a slightly different flavor profile but is just as popular among curry lovers.
The Bottom Line
Ready to bring a little taste of Thailand into your kitchen? With the tips and recipes in this guide, you’ll be prepared to cook up a storm in no time. Feel free to experiment- mix and match ingredients, adjust the spice level, and make these curries your own.
And if you want to make things even easier, try Mekhala’s organic Thai Green, Red, and Yellow curry pastes. They’re vegan, 100% natural, and gluten-free, so you can enjoy all the flavors of authentic Thai curry without any of the hassle. Happy cooking!
