Differences between Thai curries

Red, green or yellow curry? You can simply choose the color of paste recommended in the recipe. But once you know the differences, you can also easily choose your own favorite. Without ruining anything. The color you go for mainly depends on how spicy you want to make your Thai curry. So how does it work?

Traditionally, all Thai curries are made with the same basic ingredients. The main difference lies in the color of the chilies used for the pastes. Red chili is used for red curry paste, while green chili is used in green curry paste. The different types of chili give each curry paste a slightly different touch.

These are the differences between Thai curries

So the difference between red, green and yellow curry lies in the different colors of chilies used? Exactly, although we would like to add one caveat. Over time, even more ingredients were added to the traditional curry recipes, to make each one a little more special. In Thai curries, these are – unlike Indian curries, which use dried spices – always fresh herbs and spices. Fresh ingredients add even more heat. 

Green, red and yellow curry

Green curry
Green curry is called gaeng kiaw wan in Thailand, which means sweet curry. It isn’t necessarily sweet. In fact, it can be quite spicy, even spicier than red curry. That’s because of the fresh green chili. Besides being spicy, the curry is deliciously fresh, as it also contains fresh coriander, lime leaf (kaffir) and Thai basil . We especially like it in combination with chicken, pak choi and other lighter vegetables. 

Red curry
Traditionally, quite a lot of (dried) red chilies are added to this curry, but these days some of the chilies are often replaced with chili powder. This gives the curry an even deeper flavor. You would preferably not combine kreung gaeng phet daeng with vegetables. The curry is best with pork, chicken, duck or tofu. Quite a versatile curry, then. 

By the way, did you know that penang curry, FavorFlav’s Emma’s favorite, is also a red curry? The base is exactly the same; you simply add some roasted peanuts. This gives the curry a somewhat milder and creamier flavor. 

Yellow curry
It isn’t necessarily the yellow chili, but mainly the turmeric that makes this curry so yellow. The paste (nam prik gaeng karee in Thai) is fairly mild and has a curry flavor. It is especially often eaten with fish and chicken. 

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