What is the difference between typical Thai curries?!
Answers: Panang, Green, Red, etc -- the options you find in american Thai restaurants.
PANANG: (Panang is a state in northern Malaysia).
Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India... such as cumin, cinnamon, nutmeg and cloves.
GREEN:
Thai green curry is surprisingly easy to make. Added to meat dishes as well as seafood or noodles, this curry will create a wide range of Thai dishes that are certain to please. The predominant flavors are chilies, lemongrass, kaffir lime leaves, Thai basil and bamboo shoots.
MASSAMAN:
Massaman curry hails from the south of Thailand. Similar to Malaysian curries, and with some similarities to Indian, Thai Massaman curry has an abundance of warm spices such as cinnamon, cloves, and nutmeg. With lemongrass, fish sauce, and other classic Thai ingredients added, this curry is brimming with all the flavor and richness of Asian cuisines.
YELLOW:
Probably the mildest, the bright yellow flavor is from the turmeric. It is a lovely smooth curry. Thai yellow curry paste is so versatile, you'll want to try it with a variety of meat, seafood, noodle and soup recipes.
RED:
This Thai red curry is red hot. Check your spice-o-meter when preparing this curry, adding less fresh chilli if you prefer milder dishes. Red curry makes for excellent Thai food, including meat, chicken, and seafood curries, vegetarian curries, or noodles
panang and rendang are mainly malaysian,indonesian, they tend to be relatively hot by nature.
green thai curry is usually slightly milder than the fiery red thai curry.