Thai Curry Types Explained: Green, Red, Yellow, Massaman & More

Thai curries are built on aromatic pastes pounded from fresh ingredients, distinguishing them from the dry-spice curries of India. The most important Thai curry types: Green curry (gaeng khiao wan) — the hottest, using fresh green chillies, lemongrass, galangal, and kaffir lime in the paste, with coconut milk and Thai basil leaves; best with chicken or fish. Red curry (gaeng daeng) — dried red chillies give a deeper, slightly fruity heat; very versatile with pork, chicken, or duck. Yellow curry (gaeng karee) — influenced by Indian curries through Muslim traders, using turmeric, cumin, and coriander alongside chillies; milder and sweeter, particularly good with chicken and potatoes. Massaman curry (gaeng massaman) — the richest and mildest, with Persian and Indian influences (cinnamon, cardamom, star anise) alongside Thai aromatics; traditionally made with beef or lamb and potatoes. Panang curry (phanaeng) — a thick, rich, dry-ish curry with kaffir lime leaves; typically made with beef and has a concentrated, nutty sweetness from peanuts in the paste. Jungle curry (gaeng pa) — a southern Thai curry made without coconut milk, intensely spicy and aromatic. For context: the 'gang' (แกง) prefix just means 'curry/broth dish' in Thai — not all are coconut-based, and regional variations across Thailand's south, north, and northeast create enormous diversity beyond these classics.