The most versatile of the curry pastes, red curry paste (kreung gaeng phet daeng) is found in a wide range of dishes, from Thai red curry with chicken to baked salmon in Thai red curry sauce. A few main kind of curries are: green, red, yellow, masaman, and panang. In addition to the turmeric, curry powder is pounded combined with coriander seeds, cumin, lemongrass, galangal or ginger, garlic, and yellow or red chili. It originated in the south of Thailand near the border of Malaysia and is a thick sauce with a mild, slightly sweet flavor. Due to the mix of spices in the paste, I would say that Massaman curry tastes more Indian than a Panang curry. Massaman curry dishes distinguish themselves by the inclusion of several whole spices and peanuts, otherwise uncommon in a Thai curry. Make your favorite takeout recipes at home with our cookbook! Indian curry dishes often use legumes such as chickpeas and lentils, called dhal. Green curry can pack the hottest spice to it and yellow the least, but again, that’s not always true. How to tell the difference between red and Panang curry. Sure, they’re filled with cabbage and carrots, but those veggies are stuffed … That's why it's a bit different from other Thai curries like red, green & panang. Tamarind, sour pineapple, or other sour fruit give the curry its distinct sour flavor. Massaman curry is one of the more unique Thai curries thanks to Persian influence. Curries are an important part of Thai cuisine and refer to both the dish as well as the curry paste used to make the dish. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil. This method of cooking was brought to South East Asia by Indian immigrants over the past several centuries. The color of the chilies and other ingredients gives each curry its distinct hue. Red Thai curry paste has more or less remained the same over time, with traditional Thai chefs adding up to 20 red chilies to give it that red color and make it spicy. However, some modern chefs prefer to reduce the number of chilies in exchange for chili powder and sometimes tomato sauce, which have the added benefit of enhancing the red color as well as imparting a deeper flavor. Both of these recipes incorporate coconut milk in the sauce along with the curry paste, which includes garlic, spices, galangal, and shrimp paste along with the red chilies. Privacy Policy, Hi there! Green curry is considered the most popular curry in Thai cuisine. Panang curry tends to be a bit sweeter and thicker than Massaman curry. The paste is made of dried or fresh red chilies and is usually prepared to be extremely spicy. Green curry may be the most distinct Thai curry as it is the most different from other countries' curries. It has a looser consistency than the other curries and is usually prepared with fish or pork, similar to this Goan curry. There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. Shutterstock. We live in Kansas City with our three daughters. Yellow curry paste (nam prik gaeng karee) has a mild, somewhat sweet taste with a little bit of spice. You will most often see this curry cooked with beef. Massaman Curry is mild in heat and loaded with spices found in Indian cuisine like cinnamon and cardamom. Get it free when you sign up for our newsletter. Thai Penang red curry is richer and sweeter yet drier than the other curries. Yellow Curry draws on turmeric and dried curry for a rich, savory flavor and yellow color. Red curry was made with several red chilies for a fiery hot dish, while green curry was made with green chilies and yellow curry was made with yellow chilies. Worst: Fried Spring Rolls. Although all three colors may be spicy-hot depending on the chef, normally green is the mildest and red the hottest with yellow falling somewhere in between. Sour curry paste is made of just five ingredients, earning this the easiest curry to make. In Thailand, these chilies have slightly different taste characteristics in addition to their color. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Massaman curry dishes distinguish themselves by the inclusion of several whole spices and peanuts, otherwise uncommon in a Thai curry. We're Jess and Frank. Favored throughout Asia in many different forms, curry can be defined as a savory, stew-like dish flavored with herbs and/or spices. However, there are other variations beyond just color, including Massaman curry, sour curry, and Panang (or penang) curry. Your email address will not be published. These herbs are combined with fresh green chilies and several other ingredients such as lemongrass, fish sauce, garlic, ginger, and shallots. The tricky part of differentiating between red curry and Panang curry is that the curries can often be very similar in color. Massaman curry is one of the more unique Thai curries thanks to Persian influence. These include Massaman curry, Penang curry, and sour curry. Our recipes are made with. In fact, some Thai yellow curries resemble Indian curry in appearance while remaining distinctly Thai in taste. Two common recipes featuring green curry paste (kreung gaeng keo wahn) are Thai green curry with chicken or beef and fish dumplings. Panang Curry has the nutty, mellow flavor and texture of … The Differences Between Typical Thai Curries. Red Curry. The Best in Thai! While both dishes have Malay-Thai heritage, Panang curry tastes more typically Thai. Of course, there are so many more. While the other types of Thai curry are made from mainly fresh spices, Massaman curry is made mainly from dried spices. Curry is considered to be native to India, Pakistan, Sri Lanka and South East Asia. There are numerous other types of Thai curry in addition to red, yellow, and green. Phanaeng (Thai: พะแนง, pronounced [pʰā.nɛ̄ːŋ]), also spelled phanang, panang, and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty kaffir lime flavour.The earliest known mention of phanaeng appears in Mom Somchin Rachanupraphan's book Tamra Kap Khao (ตำรากับเข้า), published in 1890. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies. Grind all ingredients together until a smooth paste forms. It originated in the south of Thailand near the border of Malaysia and is a thick sauce with a mild, slightly sweet flavor. Massaman curry is a Thai curry, but it is heavily influenced by Indian cooking. Over time, however, other ingredients have been added to the curry pastes to enhance each recipe, making them more distinct from one another. As in traditional Indian curry, Thai yellow curry includes turmeric as one of the vital ingredients, giving the curry its typical golden-yellow hue. - Highly-Rated Thai Recipes, Vegan Yellow Thai Curry With Mixed Vegetables. It is named for the island off the west coast of Malaysia and is served sometimes topped with coconut cream.