Thai Curries 101

By Ridin Dinesh

Sawasdee torn chao (good morning) all!

Apart from the famous Phad Thai and Tom Yum Goong, Thailand is also known for its variety in distinctive curries. Like most curries, there are spice bases of herbs, aromatics, and chili. Then, comes the binding liquid. In Indian curry, the base is dairy, whereas in Thailand, our base is coconut milk. Today, we’ll explore the tri-colored curries that will no doubt spice up your palate!

Green Curry or Kaeng Keaw Waan (Spicy)

What’s in it? Usually basil leaves, Thai eggplants, and meat (commonly chicken and beef). Served with rice, kanom jeen (fermented rice noodles), or roti (Indian style bread), these carbohydrate bases are great for soaking up the intense flavor of green curry. The color comes from green chili used to make the curry paste, which also gives it a spicy kick at the tip of your tongue!

 

 

 

 

Red Curry (Medium Hot)

A traditional use for red curry paste is in “Kaeng Phed Ped Yaang”, or grilled duck curry. Apart from the fragrant roasted duck, this famous curry includes cherry tomatoes, kefir leaves, Thai eggplants, and pineapple (a great addition!). The thick coconut based broth is great on rice, and again with kanom jeen.

 

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Yellow Curry (Mild)

In the form of Masaman Curry, this southern Thai dish is influenced by Malaysian and Indian cuisines. This curry is a mild, creamy, yet decadent choice. Spiced with bay leaves, cinnamon, and star anise, this fragrant curry features peanuts, chicken, red onions, and potatoes.

 

 

 

 

 

 

These curries, and more can easily be found in any shopping complex’s food court, or in Thai restaurants across the city. Each establishment may have a signature curry, or a different variation – definitely all worth trying. Don’t be afraid to order a few and share it between your friends and family. After all, variety is the spice of life!

Pictures: Wikipedia/Naga Thai/Muji

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Thai Curries 101