Different Types of Thai Curry Dishes

Thai curry dishes usually use the spicy sauce and paste to provide flavor to the food. When we think of spicy sauce or paste, we usually think of curry paste. Thais use curry paste to flavor different dishes; from vegetables to seafood. Curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs make a Thai Curry dish complete. In the West, Thai curries are called “Kaeng” or “Gaeng”.


  1. Gaeng Daeng (Red Curry)


This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.


Meat, added to curry paste and coconut milk, is flavored by spices such as chili peppers, fish sauce, garlic or other herbs. Thai Red Curry’s main ingredient may vary to shrimp, pork, chicken, duck, or even tofu. Often served with steamed rice or bread, this colorful dish with delicious aroma is empowered with amazement with each spoon.


  1. Gaeng Keow Wan Kai


The name “green” curry derives from the color of the dish, which comes from green chilies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, “sweet green”. Its ingredients are not exactly fixed.


Green curry paste mixed with hot creamy coconut milk, mixed with some vegetables and sweet basil, this dish with chicken meat as the main ingredient, is a perfect mix to eat with fragrant Thai rice.


  1. Kaeng Kari


Kaeng Kari is one of the milder Thai curries. It contains more of the dried spices typical of South Asian or Middle Eastern cuisines than the fresh and/or dried chilies that are typical of more traditional Thai curries. Most Thai kids love this curry as it’s not hot at all.


Varying types of vegetables with chili peppers and fish sauce, mixed with coconut milk, and stir-fried chicken as the main ingredient, becomes wonderful when mixed to yellow curry. Kaeng Kari has a tinge of sweet and salty but has an attack of spice.


  1. Kaeng Som


Kaeng Som in Thai means sour curry or sour soup. It is a standard dish, something that’s available at all southern Thai restaurants, and cooked at home.


When you go to a southern Thai restaurant, it’s a dish that is always available, sometimes in a couple of different variations.


Southern Thai Sour Curry is sweet and sour soup with vegetable, popular in central and southern Thailand. The sour taste comes from tamarind and sweetened with palm sugar. Variants are fish or shrimp with basic ingredient, mixed with curry paste and vegetables.


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Everyone, say Aroi Mak Mak! (That’s Thai for “Deeeeelicious!”)