The color of the dish gives this curry the name. It comes from the green chilly and the leaves in the curry paste. Originated in the Central Thai cuisine it is popular in all of Thailand and as well available in most Thai restaurants worldwide. The main protein usually is chicken, pork, beef, fish or fish balls. The Thai Recipe shown is Green Curry Chicken. Like all our recipes it is meant for our students to print out at home or people who already have a good grasp on Thai cooking. In case you would like to do this dish really from scratch, here is the recipe for Green Curry Paste.
The following recipe is not the Yellow Curry แกงกะหรี่ (gaeng kari) commonly found under the label Yellow Curry in Thai restaurants in the west, but แกงเหลือง (kaeng lueang), literally translated “Yellow Curry”. This Thai dish is also known as gaeng som and belongs to the Southern Thai Cuisine. It is lighter in color than the gaeng kari and more sharp and spicy in taste.
Like most other curries in Thai cuisine it can be prepared with different main ingredients. The recipe below is the vegetarian variety with Tofu. In our cooking courses you can choose which main ingredient to go with the Curry.