Indulge in the Culinary Masterpiece of Thai Curries

For the uninitiated, the term “Kaeng” might evoke thoughts of a spicy, broth-like soup. While this interpretation holds some truth, “Kaeng” refers to a category of watery dishes, each defined by distinct cooking methods and flavor profiles*. Thai curries can range from those resembling traditional Indian curry to those with a more soup-like consistency, each offering a unique tasting experience.

At the heart of Thai curry is the revered “curry paste,” a harmonious blend of herbs and spices meticulously ground, pounded, or chopped. Ingredients such as shrimp paste, fresh and dried chilies, shallots, garlic, lemongrass, galangal, and coriander root meld together to create a robust foundation for these dishes. The preparation varies regionally, allowing each curry to showcase its own distinct personality.

Thai curries can be categorized into 4 main types:

1. Curry with paste and coconut milk: Notable examples include green curry and Massaman curry.
2. Curry with paste, no coconut milk: This category features Kaeng Pa and Kaeng Som.
3. Curry without paste but with coconut milk: Tom Kha and Tom Kati fall into this group.
4. Curry without paste and coconut milk: Dishes like Tom Yum and Tom Khem represent this style.

*Note: Definition based according to the Thai dictionary Royal Institute Edition 2011.

Here, we present 5 quintessential Thai curries that you must savor (ideally accompanied by steaming jasmine rice to temper their heat).

Green Curry

An iconic staple, green curry derives its name from the vibrant green chilies that define its color. This curry balances salty and spicy notes with the creamy richness of coconut milk. Diners can choose from a variety of proteins, including chicken, beef, pork, clown knifefish, and catfish, and enjoy it over rice or fermented rice flour noodles.

Massaman Curry

Regarded as the pinnacle of curry dishes, this masterpiece is celebrated for its exceptional flavor, as lauded by esteemed international food platforms. Crafted with a harmonious blend of aromatic herbs and spices, the curry paste imparts a delightful balance of sweetness, sourness, saltiness, and heat. This exquisite concoction is further elevated by the luxurious richness of coconut milk and the earthy notes of peanuts. Simmered with potatoes and tender meat including chicken, beef, and pork, this dish offers a distinctive flavor profile that has enamored palates globally.

Pineapple Curry (Kaeng Kua Supparod)

Resembling red curry but milder in taste, pineapple curry stands out with its fruit-forward sweetness. The absence of intense spices results in a more delicate dish, harmonizing the curry’s savory base with the refreshing tang of pineapple, making it an enticing option for those seeking a lighter flavor.

Sour Curry (Kaeng Som)

Sour curry shines a spotlight on acidity, with key ingredients like lime, tamarind, and pickled bamboo shoots contributing to its tangy profile. Depending on the region, it may present a sweet flavor characteristic of the Central Region or a spicier iteration from the South, often referred to as Kaeng Luang (Yellow Curry) due to its golden turmeric hue. It harmoniously complements an array of seafood, including succulent shrimp, tender crab, delicate fish, and vibrant roe, as well as an assortment of locally sourced vegetables.

Tom Khlong

For fans of Tom Yum, Tom Khlong is a must-try. This dish embodies the quintessence of clear Tom Yum, while enhancing the aromatic profile with the robust flavors of roasted herbs and dried fish, whether grilled or fried to perfection. The harmonious interplay of salty nuances from dried fish, the heat of dried chili spices, and the tangy essence of tamarind juice culminates in a clear curry soup that is as fragrant as it is flavorful.

Would you like to experience authentic Thai curry? Let’s plan a trip to Thailand with Thai Airways.