Thai curry, also known as kaeng, is a dish made with curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs in Thai cuisine. Thai curries differ from Indian curries in their use of herbs and aromatic leaves over a seasoning mix. The first Thai dictionary, written in 1873 CE (2416 in the Thai Buddhist calendar), defines kaeng as a watery traditional dish with rice that includes shrimp paste, onions or shallots, chillies, and garlic. Although "kaeng" is also defined as a "watery" substance, the sauce's thickness can vary from broth-like to thick stew-like, and it can even be a completely dry dish. Thai curries are a complete package of veggies, soup, meat and regional spices. It is a dish that is pleasing to the eyes and the taste buds. Dinner is a meal where one desires something relaxing, comforting, delicious and satiating. Curries are served with rice, usually jasmine rice in central and southern Thailand and sticky rice in northern and northeastern Thailand, as well as khanom chin noodles (fermented rice noodles). Certain curries can also be served with roti. The Thai variant of the Indian-style fried flatbread is called Malaysia's roti canai.
Here are some Thai curries that you can enjoy for your dinner
Thai green curry
Green curry is the most well-known of all Thai curries; it is mildly spicy and extremely creamy, thanks to the green chilli paste and coconut milk used in the recipe. Green curry is a classic Thai meal made with shallots, lemongrass, white pepper, coriander root, garlic, kaffir lime, shrimp paste, and sea salt, as well as green chilli paste and coconut milk, all of which contribute to the dish's distinct flavour. Green veggies like green eggplant and fresh herbs like sweet basil leaves are commonly used in Thai green curry, but they can also be cooked with meat or seafood.
Penang Curry
Penang curry is a lesser-known dish that is frequently confused with red curry (another type of Thai curry). Penang is a milder curry with a consistency similar to green curry; however, it uses less coconut milk than green curry, resulting in a less watery texture. Spices like cumin and nutmeg, as well as long red chillies, shallots, garlic, galangal, lemongrass, kaffir lime rind, coriander root, white pepper, sea salt, and shrimp paste, are used to make Penang curry. It's commonly eaten alongside a dish of rice and a dollop of coconut cream on top.
Thai Red Curry
Thai Red curry is also called spicy curry. The fiery dish hails from Thailand's central region. The colour comes from the usage of a lot of red chilis, which are crushed with shallots, garlic, blue ginger, and lemongrass. To make the gravy, the red curry paste is combined with coconut milk. The red curry, on the other hand, is savorier and hotter than the Penang curry.
Massaman Curry
Massaman is a mild curry from Malaysia that includes coconut milk and a few other spices such as cardamom, cinnamon, cloves, and nutmeg. Massaman curry is usually cooked with potato chunks and peanuts, giving it a thicker, stew-like texture and a mild, somewhat sweet flavour. Chicken is the most common meat used in this dish, but beef is also a popular choice.
Yellow Curry
Yellow curry is a little spicier variation of sour orange curry and is made with water. This curry is traditionally cooked with a liquid fish base, curry paste, and turmeric, which gives it its yellowish colour. Yellow curry is usually made with fish, such as seabass or mackerel, but it can be made with any type of fish. Bamboo shoots, green papaya, and lotus stems are among the exotic ingredients used in this dish.