Curry is one of the most familiar and popular choices in Thai restaurants because it’s available in a variety of colors and spice levels. If you’re new to this cuisine, it can be tricky to tell the difference between each dish, aside from the color. This helpful guide will clarify what is in these delicious sauces, so you can have a flavorful dining experience.

The Basics of Thai Curry

1. Green Curry

This spicy, herbaceous curry includes fresh coriander, kaffir lime leaf and peel, basil, and lemongrass. The ingredients are ground into a paste and simmered in coconut milk with fish sauce, garlic, ginger, and shallots, to produce a fresh, slightly sweet flavor. Some chefs add fresh green chilies for a little extra heat.

2. Red Curry

While it features many of same ingredients as its green counterpart, red curry is often perceived as having more of a kick. Along with the traditional garlic, shallots, and lemongrass, chefs include red chilies in the paste to change the color of the dish. Some chefs will include tomato sauce to enhance the red color and add a sweet, acidic note that balances out the heat.

3. Yellow Curry

Even though people associate the color of this sauce with Indian cuisine, yellow curry is also popular in Thai cooking. The primary difference is that Indian curries typically start with dry spices, while Thai curries start with thick pastes. Turmeric produces the dish’s vibrant appearance and slight bitter taste. The lemongrass, garlic, coriander seeds, and chili peppers make the sauce distinctly Thai. A combination of ginger and cumin round helps round out the flavor.

Find your favorite curry at Thailand Cuisine 2 in Kahului, HI. They use the freshest ingredients to produce their wide selection of soups, noodle dishes, and curries, including vegetarian options. They pride themselves on serving quality cuisine in a comfortable, family-friendly atmosphere. Visit them online to browse the menu, or call (808) 873-0225 to place a takeout order.