The surprising star of Chinese dessert.
Thai food is popular all over the world, and the myriad types of Thai curries are some of the most beloved. Usually served with hot, steamed rice, yellow, green and red Thai curries can be cooked with all kinds of vegetables, meat or seafood. They’re so versatile that these pastes, made from fresh herbs and spices, can also be used to marinate or add a quick flavour bomb to any dish. The difference between each of these colourful curries may be confusing to some, but we’ll be running through their different core ingredients and flavour profiles to help you find your go-to Thai curry.