Curries are varieties of basic Thai dishes, consisting of any kind of meat with/without vegetables, halfway between a soup and a stew, cooked in coconut milk that is flavored with chili paste (well-blended mixture of more than 10 kinds of spices with different kinds of chili). Most of curries have a slight sweet taste from coconut milk.
Flavored with red or green chili paste with bamboo shoot, green beans, sweet red peppers, green peppers and sprinkled with basil leaves. Green is slightly sweeter.
Flavored with red chili paste with addition of yellow curry powder, tossed in with potato cubes and onion slices.
Flavored with red chili paste with additional flavor of coriander and cumin, tossed in with sweet red peppers and sprinkled with basil leaves. Panaeng is rather sweet type of curry.
Flavored with red chili paste with an addition of Persian spices, tossed in with potato cubes, onion slices and roasted peanuts. This curry has a slight tangy sour taste.
Boneless roasted duck, flavored with red chili paste, tossed in with tomatoes and pineapples chunks, sprinkled with basil leaves.
Scallops and shrimp in red curry tossed in with red peppers, served on a bed of fresh spinach.
Low calorie vegetarian curry (no coconut milk).