Category
page 1Thai curries
chicken curry
South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.
green curry
central Thai variety of curry
massaman curry
mild Thai curry

gulai
Gulai () is a type of spiced stew commonly found in the culinary traditions of Malaysia, Indonesia and other parts of Maritime Southeast Asia, including Brunei, Singapore and southern Thailand. Closely associated with both Malay and Minangkabau cuisines, it is characterised by a rich, aromatic sauce made from coconut milk and a blend of ground spices, typically including turmeric, coriander, chilli and other local aromatics. Gulai is usually prepared with meat, fish, offal or vegetables and is typically served with rice. In English, it is sometimes described as Malay curry or Indonesian curry.
red curry
Thai dish consisting of red curry paste cooked in coconut milk with meat or tofu
Thai curry
Thai curry dish
yellow curry
variety of curry
Phanaeng curry
Phanaeng (Thai: พะแนง) also spelled Panang, is a type of Thai curry distinguished by its thick, creamy texture and mildly sweet, aromatic flavor. The dish originated in central Thailand, and is typically prepared with a red curry–based paste cooked in coconut cream until the oils separate, creating a rich sauce that coats the meat. Common proteins include beef, chicken, or pork, complemented by kaffir lime leaves, fish sauce, and palm sugar.
Kaeng som
sour and spicy fish curry with vegetables popular in central Thailand
Kaeng pa
spicy and watery curry variety from the forested areas of Thailand; lacks coconut milk; includes kaffir lime peel and leaves, lemongrass, green peppercorn, galangal, garlic, pea eggplant, and chili
shrimp curry
Indonesian, Indo-Portuguese and Thai curry dish
phat phrik khing
Thai curry, fried in oil without coconut milk
kaeng tai pla
curry of southern Thai cuisine, made with tai pla, a salty sauce made from fermented fish entrails which gives the curry a strong smell and flavor; usually served with fresh vegetables in a separate plate and eaten along with steamed rice
kaeng hang le
Northern Thai curry dish