Curries

Gaeng Kari, or Thai Yellow Curry, is a mild and aromatic curry that showcases the influence of Indian cuisine on Thai cooking. Unlike the fiery red and green curries, yellow curry is characterized by its gentle warmth, creamy coconut base, and distinctive golden color from turmeric and curry powder. Traditionally made by Thai Muslims, this curry features tender chunks of meat (typically chicken or beef), soft potatoes, and sweet onions simmered in a fragrant coconut milk broth. The curry paste is a blend of dried chilies, aromatic spices like cumin and coriander, and fresh ingredients like galangal, lemongrass, and garlic. The result is a comforting, mildly spiced dish that pairs beautifully with jasmine rice or, in Southern Thailand, with slices of French baguette for dipping.

Gaeng Keow Wan Gai is an authentic Thai green curry with chicken, featuring a rich and creamy coconut milk base infused with aromatic green herbs and spices. The curry paste is made from fresh green chilies, lemongrass, galangal, and kaffir lime, creating a complex flavor profile that balances heat, sweetness, and umami. This central Thai dish is traditionally served with Thai eggplant, Thai basil, and jasmine rice, offering a vibrant and comforting meal that showcases the essence of Thai cuisine.

Gaeng Khua Sapparot is a distinctive Southern Thai curry that combines the rich creaminess of coconut milk with the sweet-tart brightness of fresh pineapple. This curry showcases the Southern Thai tradition of 'khua' cooking - a technique where curry paste is fried until fragrant before being combined with coconut milk and other ingredients. Unlike the fiery dry curries of Southern Thailand, this version has a luscious, soupy consistency with a beautiful reddish hue from the curry paste. The pineapple adds a tropical sweetness that balances the heat of the chilies and the funk of shrimp paste, while aromatics like lemongrass, kaffir lime leaves, and galangal infuse the curry with complex fragrance. Traditionally made with prawns, mussels, or fish, this curry reflects the coastal influence of Southern Thailand and the Malaysian border regions. The sweet-savory-spicy balance makes it a beloved dish served with steamed jasmine rice or in hollowed pineapple shells for special occasions.

A rich, aromatic Thai-Muslim curry featuring tender braised beef in a mildly spicy coconut-based sauce enriched with roasted peanuts, potatoes, and warming spices. This southern Thai specialty combines Persian-influenced ingredients like cardamom, cinnamon, and star anise with traditional Thai aromatics, creating a harmonious balance of sweet, sour, and savory flavors. The beef is slowly braised until fork-tender, then simmered in a luscious curry sauce that showcases the unique cultural fusion that defines this internationally acclaimed dish.

Gaeng Pa, or Jungle Curry, is an authentic Thai curry that stands apart from other Thai curries by its complete absence of coconut milk. Originating from the forested regions of Northern and Central Thailand where coconuts don't grow naturally, this fiery, water-based curry is traditionally made with wild game and foraged ingredients from the jungle. The curry is characterized by its bold, herbaceous flavors from fingerroot, fresh green peppercorns, kaffir lime leaves, and holy basil, combined with an intensely spicy red curry paste base. Unlike the creamy, rich curries of coastal Thailand, Gaeng Pa is light, broth-like, and packs an incredible heat that showcases the pure, unadulterated flavors of Thai herbs and spices. This rustic dish reflects the resourcefulness of jungle dwellers who created complex, satisfying meals from ingredients readily available in their forest environment.

A luxurious Thai red curry featuring succulent roasted duck simmered in rich coconut cream with red curry paste, balanced by sweet pineapple chunks, cherry tomatoes, and aromatic Thai basil. This dish embodies the iconic blend of spicy, sour, and sweet flavors characteristic of Central Thai cuisine, often served at special occasions and formal ceremonies.

Southern Thai sour curry is a vibrant, tangy curry without coconut milk, featuring a bold combination of sour tamarind or lime juice, spicy chilies, and fresh turmeric that gives it a distinctive orange color. This light yet intensely flavored curry is traditionally made with fish and an assortment of vegetables like green papaya, long beans, and carrots. The absence of coconut milk makes the sourness and spiciness shine through, making it a refreshing and healthy staple in Thai households, especially in the southern regions.

Aromatic coconut curry with fresh green chilies, Thai basil, and eggplant. Known in Thai as 'gaeng keow wan' which translates to 'curry green sweet', this is a beloved Central Thai dish featuring a vibrant green curry paste made from fresh green chilies, aromatic herbs, and spices, simmered in rich coconut cream with tender meat and vegetables. The green color comes from fresh green bird's eye chilies, and the dish balances spicy, sweet, and savory flavors.

Massaman Curry is a rich, aromatic Muslim-influenced curry that represents southern Thai cuisine at its finest. Unlike other Thai curries that rely on fresh herbs, Massaman is unique for its use of warm Indian-inspired spices like cinnamon, cardamom, and cloves, combined with traditional Thai ingredients. This creates a thick, creamy coconut-based curry with tender meat, soft potatoes, crunchy peanuts, and a complex flavor profile that is slightly sweet, nutty, and warming with a hint of tang from tamarind. It's one of the mildest Thai curries, making it perfect for those with lower spice tolerance.

Panang Curry is a rich, thick Thai curry distinguished by its smaller amount of sauce compared to other Thai curries, making it luxuriously concentrated and creamy. Unlike most Thai curries which are soupy with plenty of liquid, Panang features a thick, rich sauce that clings to the meat. The curry has a distinctive nutty peanut flavor, is slightly sweeter and less spicy than other Thai curries, and traditionally uses kaffir lime leaves as its only herb addition. The sauce is cooked until it becomes 'muddy' with a visible separation of oil and sauce - a hallmark of authentic preparation.

Gaeng Phed is a quintessential Thai curry featuring a vibrant red curry paste cooked in rich coconut milk with protein and vegetables. This spicy, aromatic dish balances heat from dried red chilies with the creamy sweetness of coconut milk, enhanced by Thai basil, kaffir lime leaves, and traditional vegetables like bamboo shoots and eggplant. The curry paste is traditionally made with dried red chilies, galangal, lemongrass, shrimp paste, garlic, shallots, and aromatic spices pounded in a mortar and pestle.