Thai curries

Haw Mok Muu - Steamed Pork and Vegetable Curry

Haw Mok Muu – Steamed Pork and Vegetable Curry

This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can't find any, line a baking dish aluminium foil.Read More
Kaeng Phanaeng Neua - Panang Curry with -Beef

Gaeng Panang Neua – Panang Beef Curry

Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry, making it very popular.Read More
Thai Curries

Thai Curries

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste; the term can also refer to the pastes themselves. A Thai curry dish is made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine and other South Asian cuisines in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.Read More
Kaeng Phanaeng Meat in Coconut Cream

Gaeng Panang Gai – Panang Chicken Curry

Gaeng Panang curry is a nice creamy curry that goes well with chicken, is simple to make and not too time consuming.Read More
Thai Red Curry Paste Kaeng Ped

Khrueang Kaeng Phet – Thai Red Curry Paste

Red curry (lit: spicy soup) is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. Read More

Kaeng Pa – Thai Jungle Curry Paste

This Thai curry is unlike many of the Thai curries that you will be familiar with. Jungle curry contains no coconut milk since no coconuts grow in the jungles of northern Thailand. It was also originally prepared from wild boar but these days it is mainly prepared from pork or chicken.Read More
Massaman Curry Kaeng matsaman

Kaeng Matsaman – Massaman Curry

The flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.Read More
Thai Green Curry Paste

Gaeng Kiaw Wan – Thai Green Curry Paste

Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.Read More

Kaeng Kari – Thai Yellow Curry Paste

Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry. Read More
Yellow Curry with Chicken and Potatoes - Gang Garee Gai

Gang Garee Gai – Yellow Curry with Chicken and Potatoes

Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine. The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant.Read More