There are countless types of curries in Thailand. Here's a thorough explanation of what they can look like.
If you ask most fans of Thai food in the West what their favorite curries are, they’ll probably rattle off a list pretty quickly—red, yellow, green, massaman, panang—because they’re so ubiquitous that they’ve become as familiar as pho or sushi. However, for many people, they also happen to be theThat’s a shame because there are countless kinds of curry in Thailand, more than even someone born and raised in Thailand, like me, can ever fully know.
Gaeng can be one of our most humble, everyday dishes, but it can also be a part of a very fancy meal. They’re so much a part of the Thai diet that it wouldn’t surprise me if someone said they eat at least one curry for dinner every single day. For a multi-dish meal with family or company, a curry is often present; for a solo lunch, one of the most popular dishes is a plate of rice with curry on top, which you can get from street vendors and food courts anywhere in the country.
One important note: When I say “water-based,” I don’t necessarily mean these curries must be made with water; you could also use stock. In fact, if you’re using quick-cooking, boneless proteins, you absolutelySom”
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