HOW TO: Make Thai Curries

Anyone can make a good Thai curry...

The key is in using a good curry paste, and then following a few simple steps.

In fact, almost all Thai curries are made using these same basic steps.  So whether your ultimate goal is a straightforward yellow curry or something more complex like khao soi, once you have mastered the curry-making process, a vast world of Thai curry making possibilities is open to you!

Are you ready?  Here are the 6 basic steps you need to make a delicious Thai curry:

Not so bad, right?  Just "break" the coconut milk, fry your curry paste, simmer your ingredients, adjust the flavor, and you're done!  By following this easy step-by-step guide, you can create many delicious and varied Thai curries.

The variation in flavor of Thai curries comes mainly from adding different fresh herbs and other ingredients in Step 4.

A basic yellow curry, for example, relies solely on the curry paste for its flavor, while red and green curries have the added flavor boost of Thai basil and kaffir lime leaves.  Massaman and panang curries benefit from roasted peanuts, gang hang lay has peanuts as well as shredded ginger, and one of my favorite Thai curries, gang tay po, even has whole kaffir limes added for an extra citrus boost!

As you can see, there are endless variations in flavor, but the key steps remain the same.

Of course, there are some exceptions to this basic curry making process, such as curries that are made without coconut milk or curries that are steamed in banana leaf cups.  In addition, some Thai cooks prefer to fry the curry paste in oil before adding coconut milk.  These nuances aside, the above steps provide a solid foundation for making many different Thai curries.

And once you have mastered these simple steps, you will have a vast world of Thai curry deliciousness right at your fingertips!