Missing the lively, fragrant flavours of Thai curry, but just can't bear to order takeout—again? You're not alone. Many of us find ourselves craving the rich, creamy textures and spicy undertones that Thai curries deliver but shudder at the thought of making them at home. Fact is, you can whip up delicious Thai curry in just a few key ingredients with some basic steps right in your home kitchen. Whether you like the zest and tanginess of green curry, the fiery pungency of red curry, or the milder and creamier notes of yellow curry, there's a Thai curry recipe out there for everybody. You also avoid the extra amounts of oil used in takeout places, and you get to adjust the spice and ingredients to your preference.
How to Make Thai Curry at Home
Thai curry made at home isn't hard at all, provided you have the right ingredients. You can always start with some great Thai curry paste since it is, after all, the base of your dish. This paste can be sautéed in a little oil to bring out its flavours and then added with coconut milk to make it creamy and aromatic. Add protein: chicken, tofu, or shrimp, mixed with some vegetables like peppers, bamboo shoots, and eggplant, and simmer until the protein is cooked and the vegetables are tender. About the end, add in a big splash of fish sauce, then sprinkle a little sugar, and squeeze in lime juice to balance the flavours. Serve your curry over steamed jasmine rice with an additional garnish of fresh basil or coriander leaves.
Types of Thai Curry You Can Try
Green Curry
This curry is known for its bright green colour and consists mostly of green chillies, fresh herbs, and coconut milk; it's mildly spicy and pairs very well with chicken or tofu.
Red Curry
It has red chillies, so the nature of this curry is rich and spicy. It's a versatile Thai curry done with a variety of available proteins like shrimp, beef, duck, or any other protein.
Yellow Curry
This curry has a milder, sweeter flavour compared to green and red curries. It is made of turmeric, cumin, and coriander, providing it with a golden colour and subtle, earthy taste.
Panang Curry
A thicker, creamier curry, Panang curry is less spicy and most often contains peanuts or peanut butter for added richness.
Massaman Curry
Massaman curry, a fusion between Thai and Indian flavours, comes with warm spices—cinnamon and cardamom—while the preparation of beef or lamb is common.