All The Thai Curries You Should Taste

Curries are a core feature of Thai cuisine. Collectively, they embody the robust range of signature Thai flavours, yet each is a sensational dish on its own – with different degrees of spiciness, varied aromas, and nuanced tastes.
So, come excite your taste-buds with all the best Thai curries you should try!

Thai Red, Green & Yellow Curries

Red, Green and Yellow Curries are the beloved ‘traffic lights’ of Thai curries. A staple trio of every authentic Thai restaurant around the world. Each gets its colour from its core flavour ingredient: dried red chillies for Red Curry, green bird’s eye chillies for Green Curry, and fragrant turmeric for Yellow Curry.

Red and Green Curries hail from Central Thailand, where the regional taste palate prefers the spicy. And as its colour suggests, Red Curry is a fiery blast in every sip that tapers off to a creamy, savoury taste. Green Curry may look milder, but its spicy, creamy oomph actually grows on your taste-buds as you sip.

Yellow Curry originated in Southern Thailand, with a greater emphasis on aromatic herbs and spices in its recipe, and has a mild zesty flavour with an alluring piquant tone.

All three curries start with their paste, and you can learn how to make them with our guide. Beyond their traditional soupy, gravy dishes with meat, seafood and veggies, Thai Red, Green and Yellow Curry pastes are also great for barbecue marinades, to spice up your stir-fries, and more!

Thai Massaman Curry

Thai Massaman Curry is inspired by Indian curry – with richly aromatic cumin seeds, cinnamon, cloves, cardamon, coriander seeds, nutmeg and white peppered corns, combined with the essential Thai tastemakers, galangal, lemongrass, and dried chilli. Massaman Curry is best enjoyed with beef, lamb or chicken, elevating each of the meat’s flavour with a mild spicy tone and creamy, savoury taste!

Thai Panaeng Curry

Thai Panang Curry is another Central Thailand fave, created and  savoured since the 1890s. Panang actually means ‘to cross’, as in to sit cross-legged on the floor and enjoy this tasteful Thai specialty. Though not the spiciest, Panang curry does have a zesty, tangy oomph with a subtle sweet aftertaste, and its most unique feature is the appetizing nutty fragrance that draws you in. Make your own Panang curry paste with our authentic recipe, and cook up this amazing chicken special!

Thai Jungle Curry

Another Central Thailand special, Thai Jungle Curry is named after the incredible combo of leafy tropical herbs, spices and vegetables of various flavours that goes in its making, which results in a bowl of spicy, sumptuous and wholesome curry that will absolutely rock your tastebuds. Want a sip? Make yours hot with our authentic recipe!

Khao Soi

Khao Soi is a Northern Thai specialty curry, originated from the Chin Haw ethnic community in the mountainous region. It has an enticing golden hue, mildly spicy and richly savoury with a distinct herbal aroma and creamy-smooth texture. Cooked with braised meat, and topped with crispy savoury egg noodles. Come check out our deep dive into Khao Soi and its fascinating history, and make your own with this easy, authentic recipe!

Master Thai Curries with Valcom

With Australia’s diverse culture and abundance of fresh ingredients, most Thai curry essentials are available at your friendly Asian grocers or your local supermarkets.

Don’t have the time to make the pastes? No worries. Just pick up a bottle of Valcom’s Thai curry pastes, and you can make pretty much any of your favourite Thai curry! All Valcom products are made with the highest quality ingredients, in perfectly balanced blends that gives you the most authentic Thai curry flavours, instantly! Start off with the classic Thai Green Curry Chicken and Massaman Curry Beef, Thai Harder with Valcom!