What is Thai curry?
Thai curry (kaeng) is completely different from Indian curry. In its homeland it is a fresh paste pounded in a mortar from chillies, galangal, lemongrass, kaffir lime zest, coriander root and shallots, then fried in coconut cream before meat and vegetables are cooked in it. Because these fresh ingredients are hard to find in Egypt, Iraq and the Levant, Sheikh Al-Attareen developed three dry blends that capture the Thai character with high-quality dried spices and turn into a paste within minutes with oil or coconut milk. The three colours are not decoration: red comes from dried red chillies, green from green chillies and herbs, and yellow from turmeric and the Indian-style curry that reached southern Thailand with Muslim traders, which is why yellow curry is the closest to Arab and Gulf tastes.
Composition of the three blends
Without revealing exact proportions, the blends share a base of galangal (a relative of ginger with a piney taste), lemongrass, kaffir lime leaf, toasted coriander and cumin, white pepper and dried garlic and shallot. They then diverge: red relies on dried red chilli and paprika; green on dried green chilli, Thai basil and dried coriander leaf, and is traditionally the hottest; yellow on turmeric, mild curry, cinnamon and cardamom with low heat.
| Variant | Character | Best use |
|---|---|---|
| Thai Red Curry | Medium to strong heat, red chilli with galangal and lemongrass, orange-red colour | Chicken, duck and beef curry, prawns, hot soups |
| Thai Green Curry | Hottest and most herbal, fresh basil and kaffir lime notes | Green chicken curry, fish, aubergine and vegetables |
| Thai Yellow Curry | Mildest, warm with turmeric, cardamom and cinnamon, closest to Arab tastes | Chicken and potato curry, vegetables, prawns, dishes for children |
What makes a good blend
A good Thai curry blend is recognised by a clear lemongrass and galangal aroma as soon as the jar is opened; these ingredients are expensive and cheap blends replace them with ordinary ginger and artificial flavourings. The grind should be medium-fine so it forms a cohesive paste. These blends are assessed against the European Spice Association Quality Minima, ASTA cleanliness specifications and the Egyptian Standards for spice mixtures, with Sudan dye screening of chilli and paprika and testing for unauthorised green colourants. Typical, not mandatory, values are 8 to 10 % moisture, acid-insoluble ash below 1.5 % and a complete absence of colourants and flavour enhancers.
How to use it: Thai coconut chicken curry
- Mix two tablespoons (about 15 g) of curry blend with a spoon of oil and a spoon of warm water to form a paste, and rest for 5 minutes.
- Heat half a cup of the thick part of the coconut milk in a pan until the oil begins to separate, then add the paste and fry for two minutes until fragrant.
- Add 500 g of sliced chicken and turn until coated, then add the rest of the coconut milk, a cup of water, a spoon of sugar and a spoon of fish or soy sauce.
- Add vegetables (aubergine, green beans, peppers), simmer for 15 minutes and serve with fresh basil and lime juice over jasmine rice.
Guide dosage: 25 to 30 g per kilo of chicken or meat with 800 ml of coconut milk, and 15 g per kilo of vegetables or seafood. Marination: none needed for curries; for grilling, 30 minutes to two hours with coconut milk.
Other uses: (1) tom kha chicken and coconut soup with the red blend, (2) satay skewer marinade with peanuts, (3) stir-fried rice noodles with vegetables and the yellow blend.
Storage and shelf life
Lemongrass and kaffir lime leaf lose their volatile oils quickly, so keep the blend airtight away from heat and light and use it within six months for the best aroma (shelf life is 12 months).
The Sheikh Al-Attareen range
- Thai Red Curry
- Thai Green Curry
- Thai Yellow Curry
We import dried galangal, lemongrass and kaffir lime leaf from South-East Asian suppliers with certificates of analysis, and each batch is checked for moisture, cleanliness and colourants in our laboratory before blending and packing at our Mansoura plant. All three blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
Which of the three colours is the hottest?
Green is usually the hottest, followed by red; yellow is the mildest and best for beginners and children.
Can I use the blend without coconut milk?
Yes, you can cook with cream, yoghurt or chicken stock, but coconut milk is what gives the dish its Thai character.
Does the blend contain shrimp paste or animal ingredients?
No. The dry blends are fully vegetarian and free of shrimp paste and salt.
What is the difference between Thai yellow curry and Indian curry?
Thai yellow combines the turmeric of Indian curry with lemongrass and galangal and is cooked in coconut milk, making it lighter and fresher than Indian curry.