Gang Flavor: Thai Curries Explained

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:

Red Curry

(Gang Pet)

Red Curry Gang Pet Thai Curries

Literally, “spicy curry,” this deliciously spicy dish includes coconut milk, red curry paste, and fish sauce.

Green Curry

(Gang Kee-o Wahn)

Green Curry Gang Kee-o Wahn Thai Curries

Similar to red curry but a little sweeter; includes green curry paste.

Yellow Curry

(Gang Ga-Ree)

Yellow Curry Gang Ga Ree Thai Curries

Includes coconut cream, turmeric, and pineapple. Potatoes are a common ingredient in its southern incarnation.

Massaman Curry

(Gang Massaman)

Massaman Curry Thai Curries

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.

Panang Curry

(Gang Panang)

Gang Panang Curry Thai Curries

The Thai rendition of the Malaysian favorite, is often made with less coconut milk, beef and is drier and spicier than other Thai curries.

Rice Noodles

(Khanom Jeen)

Khanom Jeen 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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Comments 4

  1. I love curry and these pictures look so delicious that I´m starving right now. And Tumeric is such a healthy ingredient. Go for the red curry!

  2. I’m a fan of Indian curry but am not completely familiar with Thai curry, I wonder how they differ? Maybe in the process of how they’re made? I’m looking to trying these out. I’m interested in trying the Panang curry first, maybe because it’s more spicy than the others. Thank you for this informative post!

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