Favorite dish curry is in Thailand over the world and for good reason. Depend on a delish paste of herbs and fresh and spice, curry is different and distinct any dish in Western cuisine. When folk hear the words "Thai Curry", the very first thing that comes to their mind is some spicy coconut milk with curry paste. This isn't completely true. Thais say "Kaeng" that means "Curry".

In Thailand, there are two many category of curry: coconut milk-based and water-based. It can be a vegetarian or non-vegetarian or spicy or non-spicy dish like soup, stew, curry or perhaps pudding. I'll use the word "Kaeng" thru this article.

The commonest water based curry is sour curry often prepared with fish. Often from tamarind the sourness comes or other sorts of sour fruits. Jungle curry (gaeng pah) is another delectable water-based plant curry cooked without or with beef, which is mostly extremely spicy. The spiciest curries in Thailand generally are the water-based curries, as there is not any coconut fat to relieve the heat.

Thai coconut-curries are many and more widely recognized in the West with red, green, yellow, masamam and panang being the most widely recognized curries. In Thailand these curries are called gaeng kiow wahn (green curry), gaeng phet (red), gaeng leuang (yellow), gaeng phanaeng (panang) and gaeng massaman (masamam). The hottest curry in Thailand is either gaeng phet or gaeng kiow wahn depending on which area of the country you are in.

An alternative way to specify curry is by the curry pastes used to make the gaeng. Green curry is the sole sort of Thai curry paste made with fresh Thai chilies. All of the sorts of curry paste are made from dried Thai chilies.