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Thai Curries

Thai curries have a vibrant and aromatic flavour. Ingredients like lemongrass, galangal and kaffir lime leaves distinguish a Thai curry from any other.

Thai curries balance a mix of flavours, including spicy, sweet, salty, and sour. The spiciness comes from the curry paste, with sweetness from coconut milk.

There are several popular types of Thai curry, such as:

  • Red Curry: Made with red curry paste and typically has a medium level of spiciness.
  • Green Curry: Made with green curry paste, which is spicier than red curry due to the use of fresh green chillies.
  • Massaman Curry: A rich and mildly spicy curry influenced by Indian flavours, often including peanuts, potatoes, and star anise.
  • Panang Curry: Creamy and mild, with a slightly sweet taste and a thicker consistency, often with a peanut flavour.

Thai Curry Recipe – Serves Four



  • Marinate the chicken with 1tbsp Hides Fine Foods’ Thai Five Spice, Thai Green Curry Powder, and half a tablespoon Hot Thai Curry Powder. Allow the chicken to marinate in the fridge for at least 30 minutes.
  • Heat vegetable oil in a large pan or wok over medium heat. Add the chopped onions and sauté until translucent. Stir in minced garlic and grated ginger.
  • Add Hides Fine Foods’ Thai Green Curry Powder and Hot Thai Curry Powder to the pan. Stir well to coat the onions and garlic. Add the marinated chicken and cook until browned.
  • Stir in the peppers, carrots, and bamboo shoots. Cook for a few minutes until the vegetables start to soften.
  • Add coconut milk to the pan and stir to combine. Bring the mixture to a gentle simmer.
  • Stir in fish sauce and brown sugar to taste, adjusting the saltiness and sweetness according to your preference.
  • Allow the curry to simmer on low-medium heat for about 15-20 minutes.
  • Taste the curry and adjust the seasoning as needed, adding more fish sauce, sugar, or curry powder.
  • Serve the curry with steamed jasmine rice, and enjoy!

The information in this article is correct to the best of our knowledge at the time of publication. Hides Fine Foods takes no responsibility for the subsequent use or application of the information provided in this article.

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