Curry is a Thai dish made from a variety of curry pastes.
Curry is a flavorful dish eaten in Thai and Indian restaurants around the world. Curry is based on a paste made from a combination of dried herbs and spices and used to create rich, stew-like dishes usually served over rice. The different types of curry pastes are identified by color.
Green Curry Paste
Green curry paste, also known as kreung gaeng keo wahn, is a well known Thai curry made with a blend of fresh green chilies and herbs such as coriander, white pepper and lemongrass. Green curry is often used to flavor beef, chicken and fish dumpling dishes.
Red Curry Paste
Red curry paste, or kreung gaeng phet daeng, is a versatile curry made from dried red chilies, shrimp paste, cilantro root, cumin, garlic and several other herbs and spices. Red curry is often used in coconut-milk based dishes and in lentil dishes.
Yellow Curry Paste
Yellow curry paste or gaeng leung or gaeng karee, is a mild, mellow blend with a sweet-spicy flavor based on turmeric and curry powder blended with other herbs and spices such as coriander, cumin and lemongrass. It is used to flavor chicken dishes and fish stews.
Orange Sour Curry Paste
Orange sour curry paste, also known as kreuang gaeng sohm, contains the fewest ingredients of any of the curry pastes: red chilies, shallots, sea salt, turmeric and shrimp paste. The sour taste comes from the addition of soured tropical fruits such as pineapple. It is usually a water based curry used to flavor fish.
Panang Curry Paste
Panang Curry Paste (Nam Prik Kaeng Phanaeng) is named for an island off Malaysia's coast and forms the basis for a rich, spicy curry that is generally drier than other curries. In addition to traditional curry ingredients, Panang is often mixed with peanuts and the hottest red chilies.
Masaman Curry Paste
Masaman Curry Paste or Nam Phrik Kaeng Massaman, is a Persian influenced curry paste that originated in Thailand among a heavy Muslim population. It contains whole spices such as cinnamon, nutmeg and cardamom. It is usually served with beef or lamb because Muslims do not eat pork. It is a mild, slightly sweet curry used in stews.
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