Farang (Thai for someone of European ancestry) often have difficulty attempting to distinguish between Thai Curries (gang) thanks to their often-similar ingredients, explosive spiciness, and common coconut base. This list is meant to help you navigate the basics of this Thai favorite:
Literally, “spicy curry,” this deliciously spicy dish includes coconut milk, red curry paste, and fish sauce.
(Gang Kee-o Wahn)
Similar to red curry but a little sweeter; includes green curry paste.
Includes coconut cream, turmeric, and pineapple. Potatoes are a common ingredient in its southern incarnation.
A Thai-Muslim specialty. Cumin, cinnamon, and cardamom make it similar to Indian curry. Potatoes and beef are the usual ingredients, though other meats can be substituted.
The Thai rendition of the Malaysian favorite, is often made with less coconut milk, beef and is drier and spicier than other Thai curries.
Gang is generally accompanied by rice or khanom jeen (rice noodles), but often you have to order—and pay for—these separately. Many curries are served with or already include kaffir lime. Gang are eaten with a spoon and fork rather than chopsticks.
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