• About Thai Curry
• Curry by Color
• Health Benefits of Curry
• Regional Types of Curry
• Cooking with Curry Paste
• Curry by Country
• Green Curry the Hard Way

Thai Curry by Region

There are numerous types of curries and curry pastes coming from the four distinct geographical regions of Thailand including different versions of the same basic curry pastes, such as red and green:

• Central (Bangkok) - Green Curry is especially popular in this region
• North (Chiang Mai) – Khao Soy and Hang Lay are two famous curry dishes
• South – reputation for being the spiciest curries including Gaeng Tai Plah, Gaeng Leung and Masaman
• North-East (Issan)– shrimp paste is not used in this landlocked region of Thailand; curries are simple peasant style and include Gaeng Aom.

Curry in Southern Thailand

Curry is one of the most important dishes of Thai cuisine. The other dishes for a meal are often planned around what type of curry is going to be prepared in the South. In fact the familiar greeting in the Southern countryside is Gin gang ry wahnee? - what kind of curry are you eating today?

The decision as to which type of curry to prepare hinges upon the available ingredients. Coconut curries are especially popular because of the proliferation of coconut palm trees. But the South is also famous for Gaeng Tai Pla (Spicy Fish Stomach Curry) and Gaeng Leung (Yellow Sour Curry with Fish and is referred to as Gaeng Sohm Plah in the South), both of which are water-based curries.

Central Region (Bangkok)

• Simple Gaeng Sohm (Sour Curry)
• Nam Prik Gaeng
• Nam Prik Gaeng Pad Phet
• Red Curry Paste
• Gaeng Ga
• Gaeng Khua
• Panang
• Green
• Yellow
• Masaman
• Tepo
• Gaeng Leung (Yellow Curry)
• Chamuang
• Chu Chee
• Pad Prik Khing
• Gaeng Nam Ya
• Gaeng Pah
• Pad Thai Chan Chili
• Toasted Chili Paste

North (Chiang Mai)

• Burmese Style Curry Paste
• Hung Lay
• Gaeng Hoh
• Geang Kae
• Khao Soi
• Nam Ngeaw
• Jackfruit
• Banana Bud
• Bamboo Shoot
• Sour Bamboo Shoot
• Nam Prik Gaeng Mookar Dang
• Nam Prik Ganeg Sai Aua
• Chiang Mai

Southern Region

• Gaeng Lueng
• Masaman
• Nam Yah
• Tai Plah (Fish Stomach Curry)
• Gaeng Pah (Jungle Curry)
• Khee Lek (Bitter Vegetable Curry)
• Gaeng Khua (Sour Coconut Milk Curry)
• Gaeng Ho

Northeastern Region (Issan)

• Gaeng Pah
• Bamboo Shoot
• Aom
• Ho Mok Pla

Source for listing of curry pastes by region:
Four Regions of Curry Paste, by Thanasah Thangthongjit, Se-Education Public Co. Ltd., ISBN 974-93830-0-1 or ISBN 9789748383