Thai Curries Explained: Green, Red, Massaman and Panang

Walk into any Thai restaurant and the curry section can look daunting. Green, red, massaman, panang, all rich with coconut and all subtly different. Once you know what sets them apart, ordering becomes easy. Here is the short guide.

Green curry

The brightest and often the hottest of the four. Thai green curry gets its colour and its kick from fresh green chillies and a paste full of herbs. It is fragrant, creamy and lively, and a good place to start if you like a bit of heat with your coconut.

Red curry and panang

Red curry uses dried red chillies, which makes it deep and warming rather than sharp. Panang is its mellower cousin, thicker and slightly sweet with a note of peanut. If green curry is too fiery for you, panang is the gentle landing spot.

What is the mildest Thai curry?

That title goes to massaman. With its Persian-influenced spices, potatoes and roasted peanuts, it is sweet, soft and barely spicy at all, which makes it a favourite with anyone easing into Thai food. Compare them yourself on the menu and book a table to find your favourite.