Return to Home Page


Thai Curry

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. Thai curry is made from curry paste, coconut milk or water, meat, vegetables or fruit and herbs. Ingredients such as chili peppers, Kafir lime leaves, lemon grass, Galangal, and coconut milk make Thai curries very aromatic.

Despite the name, this curry does not contain any curry powder or dried spices. The base red curry paste is made with a mortar and pestle, and remains moist. The main ingredients are: garlic, shallots, red chilies, galangal, shrimp paste, salt, Kafir lime peel and lemongrass. This curry has a thick, soup-like consistency and is served in a bowl and eaten with steamed rice. Red curry paste usually contains shrimp paste, which in addition to the customary fish sauce, makes red curry typically unsuitable for vegetarians.

Green curry is typically hotter than red because of the qualities of the chili itself. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

Yellow curry is richer and creamier than other Thai curries. The coconut milk dials down the spiciness.

A creamy yellow curry with coconut cream and pineapple

The flavoring for Massaman curry is called Massaman curry paste (nam prik kaeng masaman). The dish usually contains coconut milk, potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, and tamarind sauce.

Panang curry is a type of Thai curry that is sweeter and milder than other Thai curries. It traditionally includes dried chilies, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, and shrimp paste.