Thai Curry Guide

Coconut milk curries and aromatic curry stir-fries – do you know the difference?

Thai cuisine is known for its ability to combine five basic flavors – spicy, sour, salty, sweet, and bitter – into a balanced whole. One of the most popular pillars of this cuisine is its variety of curries.

For many Finns, the word "curry" first brings to mind a soup-like sauce cooked in coconut milk. However, in Thai food culture, curry pastes and powders are used in a much more versatile way. In this guide, we divide the most popular flavors into two groups: mellow braised curries and highly aromatic curry stir-fries.

Stewed coconut milk curries

These are traditional, spoonable curry dishes where rich coconut milk binds the flavors together.

Green curry (Gaeng Keow Waan) – A fresh and herbaceous classic

Green curry is considered one of the most iconic coconut milk-based curries in Thai cuisine. Its name literally translates to "green and sweet curry," but it is often one of the spiciest options on the menu.

• Where does the flavor come from? From fresh green chilies (Bird’s eye chili), lemongrass, galangal, and coriander.

• Character: Herbaceous, fresh, and vibrant. Coconut milk balances the heat of the chili, but the fresh ingredients keep the flavor intense.

Panang curry – A creamy and nutty favorite

Panang curry is a favorite for many, and for good reason. It is related to red curry, but it is served as a thick, rich sauce with a milder flavor.

• Where does the flavor come from? In addition to the ingredients of red curry paste, roasted peanuts are added to Panang. The sauce is simmered down with rich coconut milk.

• Character: Creamy, slightly sweet, and nutty. An excellent choice for those who prefer sauces with a milder level of spiciness.

Massaman curry – A gently spiced manor delicacy

Massaman curry differs from other Thai curries in its history and flavor profile. It combines traditional Thai ingredients with Arabian and Indian dry spices.

• Where does the flavor come from? Cardamom, cinnamon, cloves, star anise, and cumin meet lemongrass and chili. The sauce traditionally includes potatoes, onions, and whole peanuts.

• Character: Very mild, rich, sweetish, and warm. Massaman is the perfect choice if you are nervous about spicy foods, but want to experience a deep and full-bodied flavor palette.

Aromatic curry stir-fries

In these dishes, curry paste or powder is brought to life by frying it in a hot wok. There is less sauce, so the flavors concentrate directly onto the surface of the ingredients.

Pad Prik Gaeng – Red curry comes alive in a wok

In Pad Prik Gaeng, the red curry paste is not simmered in a large amount of liquid, but is instead fried first in hot oil, which intensely releases the aromas of the spices.

• How is it made? Once the paste smells ready, fresh vegetables, kaffir lime leaves, and your chosen protein are stir-fried into it. Coconut milk is used only sparingly or not at all.

• Character: Intense, roasted, and spicy. Since there is little liquid, the curry paste clings directly to the surface of the ingredients, making the dish crisp and extremely flavorful.

Pad Pong Karii – Yellow curry stir-fry is a silky smooth experience

This is a true specialty of Thai cuisine. Unlike other curries, Pad Pong Karii is not based on a thick curry paste, but on yellow curry powder and a unique preparation method.

• How is it made? Yellow curry powder (which gets its color from turmeric) is stir-fried together with onion, celery, and chili. In the final stage of cooking, egg and a little milk or coconut milk are added to the pan, which cook quickly in the hot wok, giving the dish its typical, soft texture.

• Character: Rich, very gentle, aromatic, and silky fluffy in texture. It is perfect for those who appreciate the spiciness of yellow curry without intense chili heat.