Thai curry is one of the most recognisable parts of Thai cuisine – but what makes it stand out from other types of curry around the world?
It’s not just about spice or colour. Thai curry is defined by its bold flavours, aromatic pastes, and perfect balance of sweet, salty, sour, and spicy. It’s comforting, warming, and deeply satisfying – all at once.
Here’s what sets Thai curry apart.
The Curry Paste
It all starts with this…
Thai curry pastes are hand-pounded or blended mixtures of fresh ingredients like:
- Chillies
- Garlic
- Lemongrass
- Galangal
- Kaffir lime zest
- Shallots
- Coriander root
- Shrimp paste
Each type of curry has its own paste. For example:
- Red curry uses red chillies for heat and colour
- Green curry uses green chillies and is often the spiciest
- Yellow curry includes turmeric and has a milder, earthier flavour
These pastes aren’t dried powders or mixes—they’re made from fresh, raw ingredients that release their full flavour when smashed and then cooked.
The paste is the heart of the dish. It builds the base that everything else is layered on.
Coconut Milk
Coconut milk is a key ingredient in most Thai curries. It gives the curry a rich, creamy texture without relying on dairy.
But it’s not just there for texture. Coconut milk helps mellow the heat from the chillies, making the dish smooth and balanced. It adds a hint of sweetness that works beautifully with the other spices.
Coconut milk also thickens the sauce, making it perfect to spoon over rice.
The Balance of Flavours
Thai curry isn’t just spicy. It’s a carefully balanced mix of different culinary elements.
- Spicy (from chillies and curry paste)
- Sweet (from coconut milk or palm sugar)
- Salty (from fish sauce or soy sauce)
- Sour (from lime juice, tamarind, or kaffir lime leaves)
No one flavour dominates. Each element plays its part. That balance is what makes Thai curry so incredible—you get multiple layers of taste in every bite.
Fresh Herbs and Aromatics
A Thai curry isn’t finished once it’s cooked. Fresh ingredients are often added at the end to boost flavour.
You might find:
- Thai basil for its aromatic flavour
- Kaffir lime leaves torn and stirred in for sharp citrus notes
- Coriander sprinkled on top before serving, giving an unmistakable freshness in every bite
Wide Variety of Curries
Not all Thai curries taste the same. Each region in Thailand has its own take.
Some examples:
- Green curry – Fragrant, spicy, and slightly sweet. Great with chicken or fish.
- Red curry – Rich and warming, with deep chilli heat. Often paired with beef or duck.
- Panang curry – Thicker, creamier, and slightly nutty. Usually milder than red curry.
- Massaman curry – Influenced by Persian and Indian flavours, made with cinnamon, cloves, and potatoes.
- Yellow curry – Mild and slightly sweet, with turmeric and coconut milk. A good choice for those new to Thai food.
There’s a Thai curry for every taste.
Made to Be Shared
Like most Thai dishes, curry is meant to be shared. It’s served in the middle of the table, alongside rice and other dishes.
This way, you get to enjoy the curry as part of a full Thai meal—balancing it with salads, stir-fries, and soups.
Experience Authentic Thai Curry
At The Thai Bar and Restaurant, our curries are made the traditional way—from scratch, using fresh ingredients and authentic methods.
Whether you’re craving something fiery or mild, creamy or tangy, our team have got a curry for you.
Book a table or order online and discover what makes Thai curry so unique.
