Thai curry types:

Gaeng Keow Wan (Green Curry):

Made with green chilies, coriander root, kaffir lime, lemongrass, and green spices. It's typically the sweetest and often creamiest Thai curry, usually cooked with coconut milk, Thai eggplants, and bamboo shoots. Commonly served with chicken or fish.

Gaeng Daeng (Red Curry):

Gets its color from dried red chilies. Contains garlic, shallots, galangal, lemongrass, kaffir lime zest, and spices like coriander and cumin. Less sweet than green curry, with a richer, spicier flavor. Often made with meat like duck, chicken, or beef.

Gaeng Massaman:

A Muslim-influenced curry that's mild and rich. Contains unusual ingredients for Thai cuisine like cinnamon, star anise, cardamom, and peanuts. Usually made with beef or chicken, potatoes, and onions. Slightly sweet with warm spices.

Gaeng Panang:

Similar to red curry but thicker and more concentrated. Uses less coconut milk and includes peanuts. Has a strong kaffir lime flavor and is usually served with beef. Less soupy than other Thai curries.

Gaeng Som (Southern Sour Curry):

A water-based (no coconut milk) curry that's sour and spicy. Contains turmeric, giving it a yellow-orange color. Often made with fish or shrimp and pineapple or bamboo shoots. Common in southern Thailand.

Gaeng Garee (Yellow Curry):

Influenced by Indian cuisine, it contains turmeric, cumin, and coriander. Milder and richer than other Thai curries. Often made with chicken, potatoes, and onions. Similar to a mild massaman curry.

Here at The Tasty Wok we are passionate about Thai curry's and believe in using only the finest ingredients. Checkout our tasty authentic Thai Pastes Here