What is the difference between green and red curry in Thai food, and some other questions :)?!

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Green curry is made with fresh, young green chilis, and is significantly hotter than other curries. Red curry is made with bigger red chilis, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.

Green curry paste (kreung gaeng keo wahn) is a blend of fresh green chilies and herbs and is used mainly to make Green Curry. This type of paste usually includes fresh green chilies, shallots, lemongrass, white pepper, coriander root, garlic, kaffir lime rind, shrimp paste and sea salt. Sweet basil leaves, round green eggplant and kaffir lime leaves add to the overall lovely green hue in the final curry dish.

Green curry is often considered to be the most popular curry in Thailand with Green Curry with Beef or Chicken (Gaeng Keow Wahn Neau reu Gy) or with fish dumplings being two common combinations. Green curry is “perhaps the most Thai in the sense that it is so different from the curries of other countries” (Kasma Loha-Unchit, It Rains Fishes, Legends, Traditions and the Joys of Thai Cooking ?? 1995). Some say this is the hottest curry in Thailand but this is not always true, as this depends on many factors, especially the palate of the cook. Now a days green curry paste has become part of fusion food and features in recipes for salmon, spaghetti, pizza and whatever else the creative cook can think up.

Red curry paste (kreung gaeng phet daeng), with a ruddy hue, is the most versatile of the curry pastes, being used in the widest range of dishes, including coconut milk-based Red Curry Chicken with Bamboo (Gaeng Phet Naw My Gy). Red curry paste can be made with dried long red chilies (prik chee fah), cilantro root, coriander, cumin, garlic, shallots, kaffir lime rind, white peppercorn, lemongrass, shrimp paste, sea salt and galangal. It is prepared with chicken, duck, beef, pork, shrimp, stir-fries and haw mohk (Thai Curried Fish Mousse in Banana Leaf Cups).

The basic ingredients in our simple red curry paste are dried red chili peppers, whole cloves of garlic, sea salt, fresh lemon grass, fresh turmeric for color, and shrimp paste (ka-pee). You will find most published curry paste recipes with many more ingredients added to this basic recipe, but you can make a delicious curry with just these few staples. See our Traditional Red Curry recipe for a easy curry paste like this.


Wow, had a look at the menu, you've got so much to choose from.... sounds really good! Enjoy your dinner tonight!

Thai is my favourite!!

Sorry can't answer your main question. But any excuse to talk about my fave food.
I love Pad Siew, Panang Gai, Khao Pad & Yum Talay.
For dessert Idim Tord & Khao Niaw Mamuang. mmmm

I love tom yong gung soup, it has the right amount of spiciness, spicy but not set mouth on fire spiciness, and a good lemony taste.