All about Thai Curries: Green, Red, Panang & Massaman
Thai cuisine is famous for its rich, aromatic curries—each with unique flavor profiles, spice levels, and ingredients. From fiery red curry to creamy, nutty Massaman, Thai curries offer something for every palate.
Let’s explore the differences between them, how to use the various curry pastes, and delicious ideas for home cooking.
🌿 Green Curry
Green curry (Gaeng Keow Wan) is known for its bright color and spicy heat. It gets its green hue from green chilies, fresh herbs, and lime leaves blended into the green curry paste.
🧄 Green Curry Paste Includes:
- Green chilies
- Lemongrass
- Galangal
- Garlic
- Kaffir lime zest
- Cilantro roots
Popular Dishes:
- Green curry chicken with Thai basil and eggplant
- Green curry soup with tofu and vegetables
- Green curry shrimp or fish with coconut milk
It’s typically simmered in coconut milk, giving it a creamy texture and slight sweetness that balances the spice.
🌶️ Red Curry
Red curry (Gaeng Phed) is a staple of Thai home cooking. It has a deep red color thanks to dried red chilies, and a rich, bold flavor with moderate to high heat.
Red Curry Paste Includes:
- Dried red chilies
- Garlic
- Galangal
- Shallots
- Coriander seeds
- Shrimp paste
Popular Dishes:
- Red curry chicken or red curry shrimp
- Red curry soup with bamboo shoots
- Red lentil curry (Thai-inspired fusion)
- Red curry pasta for a creative East-meets-West twist
🥜 Panang Curry
Panang curry is thicker, richer, and sweeter than both green and red curry. It contains crushed peanuts or peanut butter, which gives it a creamy, nutty texture.
Panang Curry vs Red Curry:
- Panang is milder, sweeter, and creamier
- Red curry is spicier with a more liquid sauce
🌰 Key Ingredients:
- Panang curry paste (red chilies, peanuts, kaffir lime, cumin)
- Coconut cream (thicker than milk)
- Meat or tofu (commonly beef, chicken, or tofu)
- Panang curry is ideal for those who love Thai flavor but prefer milder spice.
🥔 Massaman Curry
What is Massaman curry?
Massaman curry (Gaeng Massaman) is Thai curry with Persian influence. It’s aromatic, earthy, and slightly sweet—with spices not commonly found in other Thai dishes.
Massaman Curry Paste Includes:
- Cinnamon
- Cloves
- Cardamom
- Nutmeg
- Cumin
- Tamarind
- Dried chilies
Popular Dish:
▪ Chicken Massaman curry with potatoes and roasted peanuts
This is one of the least spicy Thai curries, perfect for comfort food lovers.
🔄 Green vs Red Curry: Key Differences
| Feature | Green Curry | Red Curry |
|---|---|---|
| Color Source | Fresh green chilies | Dried red chilies |
| Spice Level | Hotter | Milder (varies) |
| Flavor | Herbal, zesty | Rich, deep |
| Protein Pairings | Chicken, shrimp, tofu | Chicken, beef, shrimp |
| Fresh Herbs | Thai basil, cilantro | Less herbal, more earthy |
✅ Thai Curry Cooking Tips
- Always sauté curry paste before adding liquids. This blooms the spices.
- Use full-fat coconut milk or coconut cream for a rich base.
- Balance flavors with fish sauce, palm sugar, and lime juice.
- Thai curries pair perfectly with jasmine rice or rice noodles.
🥄 Thai Curry Variations You Can Try at Home
- Vegan green curry with tofu and snap peas
- Red curry shrimp with Thai basil and peppers
- Chicken Panang curry with crushed peanuts
- Massaman curry with chickpeas for a vegetarian twist
- Thai curry soup with noodles and herbs
From the herb-forward heat of green curry to the cozy spices of Massaman, Thai curries offer something for every taste. By understanding the key differences and learning to use each curry paste, you can create authentic Thai dishes right in your own kitchen.