Curry - Thai's ultimate comfort food

Asia is the home of curry - a yummy, savory stew flavored with herbs and spices. It is considered as the signature dish of South Asia countries such as India, Sri Lanka, Pakistan,... Throughout time, immigrants from these countries brought this dish to Southeast Asia and the recipes change little by little depending on the region. As of today, Thai curry is the most well known all across the globe. With such a big variety in terms of flavors, spices,... and even colors - Thai's curry always packs big flavor and is eaten on a daily basis by locals.

In Thai cuisine, this dish is considered to be the richest in vitamins and contain a high amount of nutritious vitamins. There are many different types of curry - thanks to the sheer amount of combinations of diverse meat, spices and herbs that you can infuse to create your own stew.

Color is a common way to categorize different types of Thai curry. Green and red curry are the most most curry pastes in Thailand. Yellow and orange curries are also well known and each has its own particular combination of herbs and spices.

Let’s take a closer look on each shades of Thai curry!

● Green curry (kreung gaeng keo wahn)

Green Curry


Deem to be the hottest curry in Thai cuisine but the truth is that this claim depends on many other factors - most notably the palate of the chef. The main ingredients of the green curry paste is a blend of green chillies and a mixture of herbs (shallots, lemongrass, coriander root, garlic,...). As for the protein, beef and chicken is widely used but fish dumplings could also add some tasty flavor to the dish. To finish off, sweet basil, green eggplants and kaffir lime are used as garnishes to add an extra layer of green into the dish.

● Red curry (kreung gaeng phet daeng)


Red curry paste composed of dried long red chillies and a range of spices which includes cumin, lemongrass, shrimp paste, galangal,... Recognized as the most versatile of the curry pastes, red curry paste can be prepared with chicken, duck, beef, pork, shrimp or fish. With that said, the best recipe for red curry in my view is the coconut milk-based Red Curry with Chicken & Pumpkin (Kaeng Phet Gai Sai Fak Tong).

● Yellow curry (gaeng leung or gaeng karee)


Thai yellow curry is quite similar to the Indian version, with the addition of some dried spices in its paste. Yellow curry paste (nam prik gaeng karee) is a blend based on turmeric and curry powder pounded together with coriander, cumin, lemongrass, galangal, shrimp paste, dried red chilies,... that provides a mellow sweet-spicy taste. This mild paste is usually goes well in fish stews. It also provides wonderful aroma when you infuse it with simple ingredients like coconut milk, chicken, onions and potatoes to make Yellow Chicken Curry (Gaeng Kuri Gai).

● Orange (Sour) Curry


Made up of just five ingredients: dried red chillies, shallots, sea salt, turmeric and shrimp paste. Orange curry is considered to be the simplest curry paste to make is used especially for water-based stew. The chef would then use sour tamarind (fresh or dried pulp), sour pineapple or other sour tropical fruits to add a bit of sourness. With its simple flavor and a bit of acidity, orange curry is suitable for seafood, especially in Gaeng Sohm Plah - a fish stew.