The Differences Between Typical Thai Curries: Red, Yellow, And ...

Curries are an important part of Thai cuisine and refer to both the dish as well as the curry paste used to make the dish. There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue.

Traditionally, all Thai curries were made with the same ingredients, except for one: the chilies. Red curry was crafted with several red chilies for a fiery heat, while green curry utilized green chilies, and yellow curry featured yellow chilies. In Thailand, these chilies possess slightly different taste characteristics.

Over time, additional ingredients have been incorporated into the curry pastes to enhance each recipe, making them more distinct. Although all three colors can be spicy-hot, depending on the chef, generally, green is the mildest, red is the hottest, and yellow falls somewhere in between.

The Best Keto Meal Kits and Prepared Meals for Easy, Keto-Compliant Meals

Green Curry 

Green curry is considered the most popular curry in Thai cuisine. The color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaves and peel, and basil. These herbs combine with fresh green chilies and several other ingredients such as lemongrass, fish sauce, garlic, ginger, and shallots.

Two common recipes featuring green curry paste (kreung gaeng keo wahn) are Thai green curry with chicken and beef and fish dumplings. Green curry is perhaps the most distinct Thai curry, as it differs significantly from curries of other countries.

0:48

Watch Now: Healthy Thai Green Curry Paste Recipe

Red Curry

Red Thai curry paste has largely remained consistent over time, with traditional Thai chefs adding up to 20 red chilies for color and spice. However, some modern chefs prefer to reduce the number of chilies, using chili powder and sometimes tomato sauce instead, enhancing the red color and imparting a deeper flavor.

Red curry paste (kreung gaeng phet daeng) is the most versatile of the curry pastes, appearing in a wide range of dishes, from Thai red curry with chicken to baked salmon in Thai red curry sauce. Both recipes incorporate coconut milk in the sauce, along with the curry paste that includes garlic, spices, galangal, shrimp paste, and red chilies.

1:21

Watch Now: The Best Homemade Red Curry Paste

Yellow Curry 

Yellow curry paste (nam prik gaeng karee) has a mild, somewhat sweet taste with a hint of spice. In addition to turmeric, curry powder is pounded and combined with coriander seeds, cumin, lemongrass, galangal or ginger, garlic, and yellow or red chili. The paste is often mixed with coconut milk and used in fish stews.

As in traditional Indian curry, Thai yellow curry includes turmeric as one of the essential ingredients, giving the curry its typical golden-yellow hue. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste.

Other Types of Thai Curry

There are numerous other types of Thai curry in addition to red, yellow, and green. These include Massaman curry, Penang curry, and sour curry.

• Massaman curry is one of the more unique Thai curries, thanks to Persian influence. It originated in the south of Thailand near the border of Malaysia and features a thick sauce with a mild, slightly sweet flavor. Massaman curry dishes stand out due to the inclusion of several whole spices and peanuts, which are otherwise uncommon in Thai curry.

• Thai Penang red curry is richer, sweeter, and drier than other curries. Named for the island off the west coast of Malaysia, it is sometimes served topped with coconut cream. The paste is made from dried or fresh red chilies and is typically prepared to be extremely spicy. This curry is most often cooked with beef.
• Sour curry paste is made from just five ingredients, making it the easiest curry to prepare. It has a looser consistency than other curries and is often cooked with fish or pork, similar to Goan curry. Tamarind, sour pineapple, or other sour fruits give this curry its distinct sour flavor.

Thai Black Sticky Rice Pudding