Thailand is the home of ornate temples, dense rainforests, crystal clear oceans, and picturesque sandy beaches. But it is also known for some of the most flavourful food in the world. Exotic flavors of lemongrass, Thai basil, and ginger combined with the fresh zing of Thai chili come together to create aromatic curry sauces that have become popular dishes all around the globe. There are Thai restaurants popping up around every city corner that will entice your tastebuds and leave you wanting to try each and every Thai curry possible. But with so much choice, where do you even start? Do not worry, this guide will give you the low-down on the most popular Thai curries that you just have to try.
Thai Curry Basics
To give them that slightly sweet creamy flavor, Thai curries use coconut milk as the base, combining it with fresh herbs and spices to get those enticing flavors and aromas. Generally, the dishes contain some kind of meat, usually beef, chicken, or shrimp, but these can easily be substituted for vegetarian options like tofu. However, most Thai curries do use either shrimp paste, fish sauce, or both to create the finishing flavors. If you’re a vegetarian, it’s best to be aware of this. But if you’re testing out the flavor combinations for yourself and throwing together your own Thai-style curry using quality kitchenware from cooksboutique.com, then you can take the reins and add your own spice and flair.
Massaman Curry (Kaeng Massaman)
More popular in the southern regions of the country, Massaman is a mild coconut curry, characterized by the addition of cinnamon and cardamom, which give it rich earthy flavors with a hint of sweetness. Lemongrass, garlic, and galangal are used alongside these spices to give it that Thai Indian fusion. Commonly cooked with beef or chicken, stewed with potato, and served with a sprinkling of peanuts on top.
Green Curry (Kaeng Khiao Wan)
Out of all the Thai curries, the green curry is the most coconutty but also the spiciest. It combines sweetness, with a hint of saltiness, a slight sour zing, and intense heat. Thai sweet basil is used alongside kaffir lime leaves to give the soup like curry its aromatic flavors, fresh green chilies provide the fierce heat, and you will usually find it cooked with aubergine and chicken.
Red Curry (Kaeng Phed)
Like the green curry, the red curry also has a soup-like consistency. It uses a coconut milk base and most of the same ingredients, just proportioned in slightly different measures. The main difference is the use of dried red chili paste rather than fresh green chilies. Not as spicy as the green, but still hot, and usually served with beef.
Penang Curry (Kaeng Phanaeng)
Arguably one of the most popular, the Penang curry uses most of the same ingredients as the red curry but adds an extra flare through the addition of cumin, coriander, nutmeg, and peanuts. Penang curry is milder and less soup-like, but arguably one of the most popular of all the Thai curries.
The flavors of Thailand are unique, intense, and satisfying. It tastes fresh, with both a sweet and savory essence perfectly proportioned with the spices and herbs. Now you’ve just got to figure out which one is your favorite.