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Thai Curry - Yellow, Green or Red?

Bob Brooks Jan 19, 2008 03:35 PM

Can anyone elucidate me on the essential differences in taste and ingredients among these three styles of Thai curry? TIA.

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    mojoeater RE: Bob Brooks Jan 19, 2008 07:23 PM

    From my experience, the Green is heavy on lemongrass. The Yellow turmeric, cumin & coriander, and the Red has chili powder and fish sauce. But I've only ever made the green.

    4 Replies
    1. re: mojoeater
      jturtle RE: mojoeater Jan 19, 2008 09:58 PM

      Green is made with fresh green chili, red is made with dried chili, and yellow is made with the same as red but relies heavily on tumeric.

      1. re: jturtle
        Bob Brooks RE: jturtle Jan 20, 2008 11:56 AM

        BTW, is green generally the hotter version?

        1. re: Bob Brooks
          dct RE: Bob Brooks Jan 20, 2008 01:07 PM

          My experience has been that the green is markedly hotter than red or yellow, so proceed with caution.

          1. re: dct
            Will Owen RE: dct Jan 20, 2008 02:02 PM

            The sheer counterintuitiveness of that (to my middle-American mind) was one of the first things that delighted me about Thai food. The next delightful thing was how good that stuff is.

    2. Miss Needle RE: Bob Brooks Jan 20, 2008 04:06 PM

      Green curry is also usually accompanied by Thai eggplant (at least in NYC). I've also noticed that waitstaff tend to steer beginners to red currys.

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