A spicy Green Curry based on green curry paste,
coconut milk, bamboo shoots, courgette and
kaffir lime leaves. This dish is well-known around the world.
It’s very great to have Green Curry with Thai Jasmine rice.
In Thailand sometimes we have Green Curry with rice
but many people love to have it with "Ka Nom Jeen",
Thai-Morn style noodle.

A spicy Red Curry made of red curry paste,
coconut milk, bamboo shoots, courgette and kaffir lime leaves.
Its ingredients are very similar to
the green one and the taste is slightly different.

This is a very spicy curry based on jungle curry paste,
green beans, bamboo shoots, carrots and galingale.
Jungle Curry was created by an ancient messenger
who had to cook for himself during travelling.
He carried uncooked rice, chili and salt for his provisions.
At the time of cooking he used edible leaves, which he knew,
mixed with any kind of meat he could find in the jungle
and used a hollow piece of bamboo as a pot.

A curry of roast duck made with red curry paste, tomatoes,
coconut milk and pineapple.
This is Thai fusion dish. It’s similar to Red Curry but milder.
A sweet and sour taste of pineapple makes this dish
well-known in Thai Society.

Another Thai fusion dish. Similar to Roast Duck Curry.

A mildly spiced curry made with Indian herb powder,
coconut milk onions and potatoes.
This curry came from south India.
It’s very popular in Thai-Indian and Thai-Muslim society.

**Only Chicken Yellow Curry contains potatoes**

Thai Muslim Curry. A mild but rich beef curry spiced with
Mussaman curry paste, typical Thai herbs,
tamarind, potatoes, peanuts, onion and coconut milk.
In an ancient time,a good woman should be good at
cooking to be a good wife. The taste of Mussaman Curry
was one indicator for telling how good
the woman who made it was.

A concentrated red curry is another kind of Red Curry.
The taste is milder but more concentrated.
Full of taste of Red Curry with a bit of Kaffir lime leaves.

King prawns in batter topped with red curry sauce,
made of coconut milk, green beans,
sweet basil leaves and Red Curry Paste.