Curry up and try these dishes!
Indian and Thai food are by far some of the most popular delivery cuisines out there. Both offer many kinds of curries, from sweet to spicy and savory—and they’re very different from each other. There are dozens of flavor-packed curries out there, and you need to try them all, ASAP. Because trust us, not all curries are created equal.
A pretty common curry, green curry is made with green chilies—thus the color and the name. A Thai dish, green curry has a coconut milk base, so it offers a subtle sweetness and fresh green chilies make it the spiciest of the Thai curries. Hue and spice level can vary based on ingredients, but for the most part it boasts more of a punch than milder red curries.
Massaman curry tastes different from the curry you’re used to because it’s made with spices not frequently used in other Thai curries. These include cardamom, cinnamon, cloves, star anise and mace. These are then mixed with traditional curry flavors of chili peppers, cilantro, lemongrass, galangal, shallots, garlic and coconut cream. It usually has potatoes and is topped with crunchy peanuts and served with rice and your choice of beef, duck, tofu or chicken.
Red curry is a popular Thai dish deriving its red color from red curry paste made with dried red chili peppers, garlic, onion, galangal, kaffir lime, coriander, cumin and lemongrass. Its heat is tamed by coconut milk and often has the addition of a protein like chicken, shrimp or pork and sometimes tofu or veggies. It’s less rich, but spicier than yellow curry and more savory than green curry.
If you’re not into super spicy food, yellow curry is the choice for you. Another Thai dish, yellow curry consist of turmeric, cumin, ginger, mustard seed and kaffir lime. It’s known for being thick and velvety with plenty of sweet coconut flavor. Yellow curry is often served with potatoes, carrots and bell peppers with your choice of meat.
Penang curry is a Thai red curry, but milder and with a nutty peanut taste as it contains ground peanuts and nutmeg. It’s made similarly to red curry, but doesn’t usually have fish sauce or shrimp paste like red curry does—so Penang curry is a bit less tangy and more savory than red curry. It’s often served with beef and has a thick gravy-like texture.
Pineapple curry is sweet, tangy and fruity with a hint of spice to balance it all out. With creamy coconut milk, fresh chunks of pineapple, bright green bell peppers and tomatoes, pineapple curry is the dish for those who love the addition of fruit in their savory food. Good protein additions are salmon, shrimp or chicken. This sweet and sour dish also boasts lime leaves.
Choo Chee Curry
We like to eat Choo Chee Curry just because it’s fun to say. A little more unique, and therefore harder to find (but if you do, it’ll probably be at a Thai restaurant), this wok-fried curry is typically made with fish or other seafood. Another red curry, it contains less pungent spices and is a little bit thicker with lesser amounts of garlic and shallots.
Found in both Indian and Thai cuisine, lamb curry has flavors of fresh onions, tomatoes, garlic, ginger, cinnamon and tomato. Boneless lamb is slow cooked in traditional curry sauce and served over rice.