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.

Continue reading


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.

Continue reading


Gang Garee Gai – Yellow Curry with Chicken and Potatoes

Yellow Curry with Chicken and Potatoes - Gang Garee Gai

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.

Continue reading