Thai curries usually use coconut milk as a base, and while some southern Indian curries also use coconut milk, Thai curries have unique curry paste blends. Thai curries come in different colors and each are unique as to their make up and as to which meats work well with each.
Normally the standard curries are red (chicken, beef or seafood), green (chicken with Thai eggplant), yellow,(chicken, beef or seafood) Penang (beef, chicken or seafood) and Masaman (beef, chicken, mutton). I have arranged them in order of spiciness from hottest to mildest.
However, the pastes can be deceiving as all can still be quite spicy, but you can control the heat by cutting down the amount of curry paste or using a milder version.
How do I choose which curry to try?
When experimenting with Thai curries, I suggest starting off with a milder curry and working your way up for there. Masaman which is from the south and often found in Muslim areas is a good one to get started with or a Penang which is again from the south and an island off the west cost of Malaysia.
Interested in a Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish
Or a spicy street food favorite, Gai Pad Prik – Thai Chicken with Chilies
Or a famous Thai salad, Gai Larb- The Classic Thai Chicken Salad
Here’s one of my favs, Thai Ginger Chicken- Gai Pad King
Or maybe you want a slightly spicier Thai curry, Delicious Thai Choo Chee Curry Recipe
Here’s are my all time favorites, My Favorite Recipes
Here’s a good place to start:
Massaman Chicken Curry
Ingredients:
1 lb of Beef or Chicken, cubed in 2 -3 inch pieces or boneless short ribs or chicken thighs
2- 3 Tbsp Massaman Curry Paste. Maesri, in the can, is a good quality brand.
2 – 14 oz cans of Coconut milk
1 large Onion, cubed into 1 inch pieces
1 medium Red Pepper, cubed or sliced.
5 Green Cardamom pods, or ½ tsp ground cardamom
1 Cinnamon stick, or ½ tsp ground cinnamon
1 tsp Sugar
1-2 Kaffir Lime leaves, also called makrut lime leaves sometimes.
Juice of one Lime
Preparation:
Bring 1 ½ cans of coconut milk and curry paste to a simmer and then add beef or chicken and cook until tender. Beef will take a bit longer and should be cooked for at least 30 minutes prior to adding the other ingredients.
Once meat has cooked add the onions, red pepper and all other spices. Allow to cook for an additional 15 minutes and then taste for sweetness and sourness and add sugar and lime juice as needed. If the mixture becomes too thick, you can add your reserved coconut milk.
After mixture is cooked through, approx 30 minutes, then serve over jasmine rice.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Thai Massaman Curry
Ingredients
Equipment
Method
- Bring 1 ½ cans of coconut milk and curry paste to a simmer and then add beef or chicken and cook until tender. Beef will take a bit longer and should be cooked for at least 30 minutes prior to adding the other ingredients.
- Once meat has cooked add the onions, red pepper and all other spices. Allow to cook for an additional 15 minutes and then taste for sweetness and sourness and add sugar and lime juice as needed. If the mixture becomes too thick, you can add your reserved coconut milk.
- After mixture is cooked through, approx 30 minutes, then serve over jasmine rice.