Beginner's Guide to Thai Curry
Thai curries are some of the most flavourful dishes in the world β but they can feel overwhelming at first. This guide makes them easy to understand.
Understanding Thai Curry
Thai curry is not a single dish β it is a family of dishes, each built on a different paste made from fresh herbs and spices. The paste is the soul of the curry. Everything else β the protein, the vegetables, the coconut milk β is built around it.
The Main Thai Curries Explained
Green Curry (Gaeng Keow Wan)
Made from fresh green chilies, lemongrass, kaffir lime and galangal. It is fragrant and has a moderate-to-high spice level. The natural green colour comes from fresh herbs, not artificial colour.
Red Curry (Gaeng Phet)
Similar in structure to green curry but made with dried red chilies. Often slightly richer and more complex than green curry. Medium spice level.
Yellow Curry (Gaeng Kari)
The mildest of the Thai curries, with turmeric and mild spices giving it a warm golden colour. This is the style used in our popular Crab Curry dish.
Massaman Curry
Technically a southern Thai-Muslim curry, Massaman is the most accessible for first-time visitors. It is rich, slightly sweet and very mild. Slow-cooked beef with potato and peanuts is the classic preparation.
Which Curry Should You Order First?
- Avoid spice β Massaman or Yellow Curry
- Want something fragrant β Green Curry (ask for mild)
- Want the most Thai experience β Red Curry (medium)
All of our curries are on the menu. Book your table and try them all over a few visits.
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