Steph Shoots Threes, We Serve Thai Curry: A Simple Guide

Ever Wonder About Thai Food … Curry … Spicy? A Simple Guide to Thai Curries (Sorry Steph!)

Here in Northern California, when someone says “Curry,” they’re usually talking about Steph Curry draining impossible shots from way beyond the arc.


But today, we’re not analyzing his jumper — we’re diving into Thai curry, the coconut-rich, fragrant, flavor-packed heart of Thai cuisine.


Let’s explore the Thai curries we serve at MTK, what makes each one unique, and which one might become the MVP of your next meal.

Thai food, especially curry, can be spicy and full of flavor — and that’s what makes it unique

Thai curry blends heat, herbs, aromatics, and coconut richness. Its depth of flavor comes from umami-rich aromatics, herbs, and slow-simmered ingredients that build deep, savory complexity. This balance is what sets Thai food apart from other cuisines and keeps people coming back for more.

red curry in bowl

Red Curry

Red Curry Paste — Classic Thai Flavor & Medium Heat

Thai red curry begins with thai red curry paste, made from dried chilies, lemongrass, garlic, galangal, and lime leaves—which are often torn into chunks before being added to the curry for maximum flavor infusion. It’s one of the most popular Thai dishes at any Thai restaurant.

Flavor Profile

  • Medium heat
  • Creamy coconut milk
  • Slight sweetness
  • Savory herbs

Best With

Chicken breast, chicken thighs, tofu, bamboo shoots, bell pepper, jasmine rice, eggplant.



There are many options for proteins and vegetables that pair well with red curry, so you can customize your dish based on your preferences.

avocado curry in bowl

Avocado Green Curry

Green Curry Paste — Herbal & The Spiciest of the Thai Curries

Green curry gets its vibrant color from fresh green chilies and herbs. To start the curry, sauté the green curry paste to release its flavors before adding other ingredients. The green curry paste blends Thai basil leaves, makrut lime, coriander, and chili peppers for a bright, aromatic flavor.

Flavor Profile

  • Bright and herbal
  • Warm level of heat
  • Coconut cream base
  • Thai basil aroma

Best With

Chicken, shrimp, fried tofu, green beans, bell pepper, bamboo shoots, eggplant, avocado.

How Thai Cooks Build a Curry Recipe the Traditional Way

Traditional thai curry recipe techniques begin with simmering curry paste in coconut milk or coconut cream.


Adjusting the seasoning with palm sugar, lime juice, and fresh herbs is essential to achieve the perfect balance of flavors in Thai curry.


At MTK, we prepare our curry using authentic Thai methods: simmering the paste with coconut milk, palm sugar, and fresh herbs for a deep, rounded flavor.

Common Thai Curry Ingredients

  • Coconut milk / coconut cream
  • Curry paste
  • Thai basil leaves
  • Lime leaves / makrut lime
  • Green beans, bell pepper, thai eggplant
  • Bamboo shoots
yellow curry in bowl

Yellow Curry

Yellow Curry Paste — Mild, Cozy & Comfort-Food Delicious

Yellow curry is warm and mellow, perfect for diners who prefer gentle flavors. Turmeric gives it its classic golden color alongside mild chilies and coconut milk.



The comforting flavors of yellow curry often leave diners feeling happy and satisfied after their meal.

Flavor Profile

  • Mild heat
  • Earthy warmth
  • Slightly sweet coconut sauce
  • Wonderful with chicken and vegetables

Best With

Beef, chicken, tofu, vegetables.

massaman curry in bowl

Massaman Curry

Massaman Curry — Mild, Aromatic & Slow-Cooked Comfort

Massaman curry blends Thai flavors with warm spices like cinnamon and cloves. Massaman curry typically requires longer cooking times to allow the flavors to fully develop and the meat to become tender. It’s one of the most comforting dishes on any Thai menu.

Flavor Profile

  • Mild heat
  • Slight sweetness
  • Rich, slow-simmered texture
  • Potatoes, onions, chicken breast or beef

Best With

Beef, chicken breast, potatoes, onions, carrots, tofu, jasmine rice.

panang curry in bowl

Panang Curry

Panang Curry — Thick, Creamy & Slightly Sweet

Panang curry is richer than red curry because of coconut cream, peanuts, and aromatic lime leaves.


Panang curry is typically prepared in a single pan, allowing the flavors to meld together as it simmers.

Flavor Profile

  • Mild–medium heat
  • Sweet–savory balance
  • Thick, creamy texture
  • Rich aroma

Best With

Beef, chicken, tofu, vegetables.

How These Curries Compare to Other Thai Curries

Each curry highlights a different combination of herbs, chilies, and aromatics — which is why exploring Thai curry is such a flavorful experience. While each curry has its own unique profile, some curries have similar textures or levels of creaminess, making them appealing substitutes for one another depending on your taste. Whether you prefer mild, medium, or bold heat, the variations across curries offer something special.

Why Thai Curry Sauce Tastes So Different From Other Sauces

Thai curry sauce stands out because it’s built on coconut milk, slow-simmered curry paste, citrusy herbs, and warm aromatics. Together, they create a creamy, flavorful sauce that is smooth, rich, and uniquely Thai.



Achieving the perfect Thai curry sauce takes careful work, from balancing the ingredients to simmering for just the right amount of time.

Why Chicken Breast Works So Well in Thai Curry

Chicken breast absorbs curry flavors beautifully, stays tender when simmered in coconut milk, and works across all curry types — red, green, yellow, Panang, and Massaman. For best results, chicken breasts can be seasoned, seared until golden, and then gently simmered in the curry sauce to keep them juicy and flavorful. Its clean flavor makes it a superstar protein for Thai dishes.

Here’s how MTK curries compare on the heat scale:

  1. Massaman (mild)
  2. Yellow Curry (mild–medium)
  3. Panang Curry (medium)
  4. Red Curry (medium-hot)
  5. Green Curry (hot — the Steph Curry of spice: fast, memorable, unbeatable)
kafir lime, basil and galangal on cutting board

Makrut Lime, Lime Leaves & Thai Herbs — Why They Matter

Makrut lime, lime leaves, Thai basil, and galangal add brightness and depth to Thai curry. These herbs help define the aroma and flavor that Thai cuisine is known for.


Sometimes, adjustments are needed to the amount of herbs to achieve the perfect balance of flavor in your curry.

Serving and Storage — How to Enjoy Thai Curry Now and Later

curry in refrig bowls

When it comes to serving Thai curry, the right partner on your plate can make all the difference. At home or in the restaurant, a steaming bowl of jasmine rice is the classic side, soaking up every bit of that rich, flavorful sauce. If you want to switch up your rotation, try pairing your curry with rice noodles or a warm, flaky roti—each option brings a new texture and bite to the table. For a fresh finish, simply add Thai basil or a sprinkle of cilantro on top; these herbs add a bright, aromatic note that makes every bowl pop.


If you find yourself with leftovers (lucky you!), Thai curry stores beautifully. Just let it cool, then store it in an airtight container in the fridge—your curry will stay tasty for up to a week. When you’re ready for round two, reheat it gently in a wok or skillet over medium high heat. If the sauce has thickened, add a splash of water or coconut milk to bring back that original creamy texture. For longer storage, you can freeze your curry for up to three months. Just remember: let it cool completely before freezing, and use a freezer-safe container or bag to lock in all that fabulous flavor.
pumpkin curry

One of the best things about Thai curries is how easy they are to customize. Want to add more veg? Toss in green beans, broccoli, or red bell pepper for extra crunch, color, and vitamins. You can cut the heat by using fewer chilies, or turn up the spice if you’re feeling bold—just like the hottest green curry in the restaurant! If you’re after a thicker sauce, a bit of corn starch mixed with water will do the trick. And don’t forget to season to taste with a pinch of salt or a dash of brown sugar, depending on your mood.


Thai curry isn’t just delicious—it’s packed with good-for-you ingredients. The blend of ginger, garlic, and lemongrass brings anti-inflammatory benefits, while the vegetables add lots of vitamin C and fiber. Full fat coconut milk gives the sauce its rich, creamy body and healthy fats, making every bite both satisfying and nourishing.

Whether you’re a fan of green curries, red curries, or you’re just starting to explore the world of Thai curry, there’s a sort of magic in every bowl. WE even have pumpkin,mango and pineapple curry! At MTK, we hope you’ll find your favorite blend—maybe with added green beans, a bit of basil, or a new vegetable you haven’t tried before. The result? A simple, flavorful meal that’s easy to make, easy to store, and always a hit at the table. So go ahead: experiment, season, and create your own Thai curry tradition at home. And if you ever need a little inspiration, you know where to find us—serving up the original recipe, every time.

Authentic Thai Curry at My Thai Kitchen

Every curry at MTK is prepared with traditional Thai ingredients, real coconut milk, and time-honored techniques you’d find in a classic thai red curry recipe. Our curries are crafted to match the authentic flavors you’d expect from Thai restaurants, ensuring a genuine dining experience. We suggest trying different curries to discover your favorite, as our team has a lot of experience preparing a wide variety of Thai curries. All of our curries are naturally gluten free, and every curry paste we use is 100% vegan — no shrimp paste and no hidden animal products. It’s flavorful, inclusive, and true to Thai culinary tradition.


Whether you prefer mild, creamy, rich, or bold flavors, there’s a curry here ready to welcome you. We’d love to hear about your favorite curry or your experience at MTK in the comments below. For those who want to see the cooking process in action, check out our step-by-step video.


And if Steph Curry ever stops by? We’ll have a bowl of green curry waiting. (No half-court shot required.)

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