Thailand
Green Curry
แกงเขียวหวาน
Spicy-sweet coconut curry with chicken, Thai basil, eggplant, and bamboo shoots.
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Thailand
Kaeng pa (Jungle Curry)
แกงป่า
Kaeng pa (jungle curry) is defined by the absence of coconut milk and by wild vegetables and green peppercorns; it is a distinct curry identity, not a paste swap.
Thailand
Khanom Chin
ขนมจีน
Fresh fermented rice vermicelli served with various curries or chili sauces and fresh vegetables.
Southern Thailand, Thailand
Kua Kling
คั่วกลิ้ง
Dry southern Thai curry with minced meat, heavy on spice and aromatic herbs like wild ginger and turmeric.
Southern Thailand, Thailand
Massaman Curry
แกงมัสมั่น
Rich, mild curry with beef, potatoes, peanuts, and warm spices like cardamom and cinnamon, reflecting Persian influence.
Thailand
Panang Curry
แกงพะแนง
Thick, dry-style curry with beef or chicken, kaffir lime leaves, and a rich coconut-cream base.
Phuket, Thailand
Phuket-Style Crab Curry
แกงปูใบชะพลู
Phuket crab curry, the Southern yellow-curry crab of Phuket's old-town restaurants, is a named regional dish.
Thailand
Red Curry
แกงแดง
Aromatic red curry paste with coconut milk, meat, bamboo shoots, and Thai basil.
Thailand
Yellow Curry
แกงเหลือง
Mild, turmeric-rich Thai curry with coconut milk, chicken or beef, potatoes, and onions.