Thai tastes and flavors are sensational as the smooth cool, creamy coconut is matched with hot fiery chilli, sweet palm sugar, salty fish sauce, lemony kaffir lime, the freshness of basil and the pungency of shrimp paste or fish sauce. Thai Cuisine is known for its balance of five fundamental flavors - hot (spicy), sour, sweet, salty and bitter in every meal. Inspite this complexity of flavors the dishes may be easily made at home with readymade curries from our store. The easy to use curry pastes now make thai curries simple and quick to make. Five curry pastes form the foundation of Thai curry in America: red, yellow, green, massaman and Penang, each incorporating unique ingredients.

Thai coconut-based curries are the most popular! Among this the red, yellow, green and masamam are the most well known.

Red curry paste. 
Ingredients: Garlic, shallots, lemongrass, salt, galangal, kaffir lime peel, coriander seed, mace, cinnamon, tumeric, and cumin.
Red curry dishes commonly feature chicken, beef or duck, as well as sliced bamboo, peppers and/or peas.

The yellow curries of Thailand achieve a brilliant-yellow color and spicy flavor by using ground turmeric. Ingredients: Garlic, shallots, lemongrass, salt, galangal (a variety of Thai ginger), kaffir lime peel, coriander seed, mace, cinnamon, tumeric, and cumin.
Yellow curry paste is frequently used with seafood, as well as green papaya and sometimes tomatoes. Tart tamarind pulp is often added to yellow Thai curry to balance the sweetness of its coconut milk and palm sugar.

Green curry
Ingredients: Green chili, lemon grass, garlic, salt, galangal, shrimp paste, kaffir lime peel, coriander seed, pepper, cumin, turmeric.
The fresh green chiles and cilantro root in green curry paste pair well with pork and eggplant.

Massaman curry paste is entirely different from the rest—much closer to the Muslim curries of India. Ingredients: Dried red chilli, lemon grass, garlic, shallot, salt, galanga, shrimp paste, coriander seed, cumin, kaffir lime peel, mace, cardamom, cinamon.
The sweet spices of southern Thai massaman are most often paired with beef, potatoes and peanuts.

Surprisingly, Penang curry paste is not found in the cuisine of its namesake, Penang, Malaysia, but is prevalent in southern Thailand, just across the border from Penang. Ingredients: Chili, garlic, onion, shrimp paste, lemon grass, spice, galangal, salt.
It is often paired with chicken or seafood.