All About Thai Curries

You'll be amazed by the varieties of Thai curries which open a whole new world to adventurous tastebuds.

Before the advent of Portugese traders who brought spices and chillies to Southeast Asia, Thai cuisine was not as flavoursome as it is today.

Green Curry (gaeng kaew wan) : the most popular among the curries. It is spicier than the red curry despite the deceptive name, literally translated into "green sweet curry". The paste comprise mainly green chillies, small onion, garlic, galangal, lemongrass, shrimp paste. Tastes best when cooked with chicken and fish ball. Addition of two types of small round egg plant gives the dish a slight bitter taste, a good balance to the hot, salty and sweet flavour of the curry. Garnish with basil leaves and kaffir lime leaves.

Red Curry (gaeng kaeng phet) : a popular and versatile curry which is sometimes used as a base for other Thai dishes. The paste is made from pounded dried red chillies, small red chillies, lemon grass, galangal, kaffir lime skin, garlic, shallots, coriander roots, shrimp paste and pepper. My favourite is red curry with roast duck, tomato and lychee.

Massaman Curry (khreuang gaeng matsaman) : a southern Thai curry, the name was derived from the word "muslim". Tastes very similar to Malaysian rendang. Made from dried chillies, lemongrass, galangal, garlic, shallot, cinnamon, cardamom, cloves, coriander and shrimp paste. Usually meat is used in this dish, simmered in tamarind puree.

Yellow Curry (khrueang gaeng leuang) : another curry from the southern region using dried spices - coriander seeds, cumin seeds, dried chillies, lemongrass, shallots, garlic, tumeric and shrimp paste. Panaeng Curry : a dry Penang influenced curry paste that is a cross between massaman and yellow curry but with the addition of nutmeg.

Chiang Mai Curry (gaeng hang laey) has a strong Burmese / Indian influence. Usually cooked with pork or chicken, it has a heavier taste than curries in central Thailand.

Jungle Curry (gaeng paa) : a very hot and fiery curry that is commonly eaten in the countryside particularly in the northern region. It is traditionally made with catfish or prawns but goes well with meat and fresh vegetables as well. Pound as many bird's eye chillies as one can tolerate, green peppercorns, Thai krachai ginger, galangal, lemongrass, shallots and garlic. Interestingly, this curry does not use any coconut milk, unlike all the other curries.

Sour Curry (gaeng som) : usually cooked with fish fillet and water spinach, boiled in tamarind puree with a curry paste of small bird's eye chillies, garlic, shallot, galangal, tumeric and shrimp paste.

Pineapple Curry (gaeng kung) : tastes better with seafood. Add red curry paste, pineapple, kaffir lime leaves and fresh red chillies to coconut milk, fish sauce, coconut milk and tamarind puree.

Most Thai children learn to cook at a young age by helping their parents or grandparents in the kitchen. First by observing, washing, cutting vegetables, and gradually they master the art of Thai cooking.

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* Tip : If possible, don't use canned coconut milk as they tend to taste a bit off and sometimes rancid. Tetrapak coconut cream or milk taste closer to the real thing (freshly squeezed from grated coconut).

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