Confusion about Thai Curry - Which paste do I need?
Which yellow curry is meant?
In Thai cuisine, there are three curries that are often confused with each other because their names are similar or can be translated similarly. Two of them are referred to as "yellow curry", while two others are called "sour curry". These overlaps can easily cause confusion.
This guide is intended to clarify and highlight the differences between Gaeng Gari, Gaeng Som (Central Thailand) and Gaeng Som Pak Dai (also called Gaeng Lueang, from Southern Thailand).
Gaeng Gari - The mild yellow curry
Gaeng Gari (แกงกะหรี่) is the best-known yellow curry and was influenced by Indian cuisine. It gets its characteristic yellow color from curry powder contained in the paste.
Typical features:
- Prepared with coconut milk for a creamy consistency
- Mildly spicy taste with a slightly sweet note
- Less spicy than other Thai curries
- Popular additions include potatoes, onions, meat, or seafood
Gaeng Som - Sour-sweet curry from Central Thailand
Gaeng Som (แกงส้ม) from Central Thailand is a sour-sweet curry that is prepared without coconut milk. The sourness comes mainly from tamarindo paste, while palm sugar provides balance.
Typical features:
- Reddish-yellow color and thin consistency
- Sour-sweet taste
- Mild to medium spicy
- Common ingredients: fish, green papaya, daikon radish, omelet with Cha-Om
Gaeng Som Pak Dai - The spicy yellow curry from the South
Gaeng Som Pak Dai (แกงส้มปักษ์ใต้) from Southern Thailand is also called Gaeng Lueang (แกงเหลือง) there, which means "yellow curry". However, apart from the color, it has little in common with Gaeng Gari.
Typical features:
- Intense yellow color from fresh turmeric root
- Very spicy and intensely sour
- No sweetness - deliberately no sugar balance
- Without coconut milk, thin consistency
- Main additions: fish, bamboo shoots, young coconut strips
The three curries at a glance
This table shows the main differences between the three often confused Thai curries at a glance:
| Feature | Gaeng Gari | Gaeng Som | Gaeng Som Pak Dai |
|---|---|---|---|
| Region | All of Thailand | Central Thailand | Southern Thailand |
| Color | Yellow/Red (curry powder) | Reddish/Yellowish | Yellow (turmeric) |
| Coconut milk | Yes | No | No |
| Taste | Mildly spicy, slightly sweet | Sour-sweetish | Very spicy, intensely sour, no sweetness |
| Spiciness | Mild | Mild to medium spicy | Very spicy |
| Consistency | Creamy | Thin, clear | Thin, yellowish |
Buying the right curry pastes
There are special curry pastes for all three curries that enable the authentic flavor profiles. At Yak Thai you will find high-quality, traditionally made pastes for each of these dishes:
- (1) Yellow curry paste (Gaeng Gari) - for the mild yellow curry
- (2) Gaeng Som Curry Paste - for the Central Thai sour curry
- (3) Gaeng Som Dai Curry Paste - for the Southern Thai sour and yellow curry
With the right pastes you can authentically cook these three different curry styles at home and discover the flavor diversity of Thai cuisine.
