An Overview Of The Different Types Of Curry | Thai Ginger (2024)

FAQs

What are the different kinds of Thai curries? ›

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste.

For example: yellow curry paste contains curry powder and turmeric, panang curry paste has cumin seeds and coriander seeds, massaman curry paste has a whole truckload of dry spices, and green curry paste uses fresh green chiles.

A famed tradition Indo-Guyana is 7 curry. It is generally served in a water-lily leaf, and is rice with seven different curries, which are traditionally pumpkin, bagee (spinach), catahar, potato/ channa (chick peas), balange (eggplant), edoe, and dahl.

Indian curries depend highly on turmeric and coriander, whereas Thai curries depend heavily on chili peppers. Thai curries usually feature more heat and a creamy consistency, while Indian curries are highly savory and more soup-like, closer to the consistency of hot sauce.

If you have never tasted Thai curry before, the yellow curry is definitely the best dish to start with the bright yellow color is from the turmeric spices and yellow mustard seeds. The yellow curry isn't always the same everywhere. But, you can always guarantee to enjoy a creamy taste created from the coconut milk.

Green curry is great with chicken and shrimp because it offers a punch of seasoning to the protein. The long list of herbs also makes green curry one of the healthiest Thai cuisine dishes.

Massaman curry has rich flavour profiles that are more warm rather than spicy. The addition of cinnamon, cardomon, and nutmeg give the curry a depth of flavour that is incredible craveable. The addition of peanuts rounds out the flavour even more.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

It is sometimes called "Thai curry" or other names to distinguish it from the many types of Malaysian curries, which are also popular in Thailand. In Western food culture, Panang Curry can be found as a vegetarian option on some restaurant menus and is usually served with Thai jasmine white rice (khao tom koong, ข-เ-).

Is Massaman Thai or Indian? ›

Massaman Curry is a bit of an outlier in Thai cuisine. It was born from Indian and Malay influences and as a result, the main flavours comes from spices typically associated with Indian curries. Spices such as: cumin, coriander, cloves, nutmeg, cinnamon and cardamom.

Yellow curry is the mildest and often made with coriander, cumin, lemongrass ginger, garlic, and yellow or red chili. In addition to coconut milk, this curry has a rich taste with sweet and mild flavors.

Vindaloo. Well known as one of the spiciest Indian dishes, Vindaloo can be found on most Indian curry house menus, and is Goan in origin with a Portuguese influence. It's both hot and flavourful, bursting with garlic, ginger and red chilli, and is best made with chicken or mutton.

Butter Chicken (Murgh Makhani):

Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian curries worldwide. This iconic dish originated in Punjab, a northern region of India famous for its rich and robust cuisine.

Green curry is considered the most popular curry. With coconut milk as one of the main ingredients, there is a hint of sweet flavoring as well. Because the green curry paste is made with green chilis, it is far hotter than other curries.