//Thai curry

Thai curry

Each country in the world has recognized Thai curry as a part of its cuisine. Thailand is a country well known for producing delicious dishes, and Thai curry is one of them.

Main ingredients

  • Curry paste ( Shrimp, garlic, onion, galangal, and lemongrass)
  • Water
  • Meat
  • Vegetables
  • Coconut milk
  • Seafood
  • Fruits
  • Herbs

Nutritional value

  • Calories – Thai curry contains 387 cal per serving from coconut milk and meat.
  • Protein – Thai curry contains 6.9 g of proteins from the meat.
  • Fat – The coconut milk and seafood offer 39 g of saturated fat in one serving.

The herbs, fruits, and vegetables offer a wide range of vitamin B, Vitamin C, and Vitamin E. The herbs also induce the production of folic acid with a quantity of 47.3 mcg per serving.


As per the name, this curry was originated from Thailand. They are different from the Indian curries mixed with a wide range of spices that are absent here. The existence of this carry dates back to 2500 BC. This curry was created and improvised when countries like India and China visited Thailand for trade. Slowly the recipe was shared all over the world.

How to serve them?

This dish also goes well along with Indian flatbread and Jasmine rice. Their consistency should be thick like a soup. They were served in a pot with rice. The best side dish for this curry and rice will be dry meat that is roasted or pan-fried.


Common replacements used for curries include sweet green curry, red curry, yellow curry, Panang curry, and Massaman curry. These variants can also be served with rice and bread.