What are the three types of Thai curry?

The three main types of Thai curry are green, red, and yellow. Each type has its unique blend of herbs and spices, creating distinct flavors and varying levels of spiciness.

What is the most popular Thai curry?

Green Thai curry is the most popular worldwide due to its vibrant flavor and aromatic blend of fresh herbs, making it a favorite among curry lovers.

Is massaman or panang curry better?

It depends on personal taste. Massaman curry is milder and sweeter, influenced by Indian spices, while Panang curry is richer, creamier, and spicier with a nutty flavor.

What is the difference between panang curry and jungle curry?

Panang curry is creamy and rich with coconut milk, while jungle curry is broth-based, spicier, and does not contain coconut milk, giving it a lighter, more herbal flavor.

Which Thai curry is healthiest?

Yellow Thai curry is often considered the healthiest because it uses turmeric, known for its anti-inflammatory properties, and generally has a milder, less oily base compared to other curries.

Why is panang curry so good?

Panang curry is loved for its creamy, nutty flavor with a perfect balance of sweet, salty, and spicy notes. Its rich, thick texture and aromatic spices create a comforting, flavorful experience.

The Three Types Of Thai Curry : Green, Red, And Yellow

Name: The Three Types of Thai Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 can of coconut milk; 2 tablespoons green curry paste; 2 tablespoons red curry paste; 2 tablespoons yellow curry paste; 400g chicken or tofu (for vegetarian); Assorted vegetables (eggplant, bell peppers, zucchini, potatoes); 1 tablespoon fish sauce or soy sauce; Fresh Thai basil leaves; Lime leaves (optional); Cooked jasmine rice for serving

Yellow Thai Curry

Print Recipe

Yellow Thai Curry is the mildest and most aromatic of the three. With its rich golden color from turmeric and spices like cumin and coriander, this creamy coconut curry is both comforting and flavorful, perfect with chicken or assorted vegetables.

Author: hillary

Ingredients

Scale

1 can of coconut milk

2 tablespoons yellow curry paste

400g chicken or assorted vegetables (potatoes, carrots, onions)

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon fish sauce or soy sauce (for vegetarian)

Cooked jasmine rice or naan bread (for serving)

Instructions

1. Heat oil in a pot and sauté the yellow curry paste until fragrant.
2. Stir in the coconut milk and bring to a gentle simmer.
3. Add chicken or vegetables like potatoes, carrots, and onions.
4. Cook until the chicken is tender or vegetables are soft.
5. Season with turmeric, cumin, and coriander for a fragrant finish.
6. Add fish sauce or soy sauce for seasoning.
7. Let it simmer for a few more minutes until flavors meld together.
8. Serve hot with jasmine rice or naan bread.

Notes

– Adjust the sweetness with a teaspoon of palm sugar.
– For a vegetarian version, use tofu or chickpeas as the main protein.
– Yellow curry pairs well with naan bread or steamed jasmine rice.

Find it online: https://easyglobalrecipes.com/three-types-of-thai-curry/