BANGKOK (ANN/THE NATION) – Every area in Thailand features its own distinct curry, showcasing regional ingredients, customs, and flavours. Let’s take a closer look at some of the most unique curries from every region of Thailand.
Southern Thailand: Gaeng Leuang
The South is recognised for its zesty and highly flavourful cuisine, frequently highlighting fresh seafood. Gaeng Leuang, commonly referred to as Gaeng Som, is a tangy and spicy curry made from a turmeric base. It usually contains fish, shrimp, or vegetables and is recognised for its bright yellow hue and zesty flavour..
Northern Thailand: Gaeng Hung Lay
In the North, Gaeng Hung Lay is a popular dish inspired by Burmese cooking. This aromatic and flavourful curry is slowly cooked with a mixture of spices, featuring ginger, garlic, and tamarind. The outcome is a subtly sweet, mildly spicy meal featuring rich, intricate flavours.
Northeastern Thailand (Isaan)
Although the Northeast is renowned for its grilled meats and papaya salads, Tom Saap is a notable dish. This spicy and sour soup is prepared with beef ribs, lemongrass, kaffir lime leaves, and chili, providing a vibrant and zesty flavour that beautifully enhances Isaan’s strong tastes.
Central Thailand: Gaeng Kiew Wan
The Central region features several of Thailand’s most famous dishes, such as Gaeng Kiew Wan, also known as Green Curry. Prepared with coconut milk, green chili paste, and succulent meats like chicken or beef, this fragrant and rich curry is a hallmark of Thai cooking, harmonising spiciness with sweetness.
Thai curries vary greatly depending on their regions of origin, each providing a distinct insight into the nation’s culinary heritage. No matter if you prefer the spicy warmth of the South, the profound flavours of the North, the zesty kick of the Northeast, or the smooth harmony of the Central area, there’s a Thai curry for all to savour.
