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Red, Green and Massaman - Singapore’s Favourite Thai Curries

Red, green and Massaman - Singapore’s favourite Thai curries

There's something so appealing about Thai curries. Unlike some curries from other cuisines, they're rarely so hot that you can't handle them, but they're always so full of flavour. However, if you like your curries spicy, you can still get Thai curries that have some oomph to them!

Singapore has a great selection of Thai restaurants in every neighbourhood, and with Deliveroo's help, you don't need to leave home to taste what's on offer. Let's have a look at three of the best curries on a Thai menu.

1. Green Curry

Perhaps the best-known of all Thai curries is the traditional Thai green curry. Kaeng khiao wan means sweet green curry, but the sweet isn't referring to the taste, it's about the particular colour green the curry comes out.  The main ingredients are green chillies and coconut milk, hence the colour, but other ingredients include green curry paste, palm sugar and fish paste. Along with a choice of meat, there are often vegetables such as aubergine included in the dish.

The combination of the hot chillis and the cooling coconut make it a favourite on many Thai menus. For a great green curry, check out the green curries at Sakon Thai - you can choose from seafood, chicken or beef.

2. Red Curry

On every Thai menu, you'll find red curry choices, usually next to the green curries! Again there's a curry paste at the base, and with red curry paste, this is made from dry red chillies (prik haeng), garlic, galangal, shrimp paste and kaffir lime peel, along with coriander, cumin and lemongrass. Like the green curry, a choice of meats can be added to a red curry, along with other ingredients such as fish sauce, eggplant, bamboo shoots and Thai basil.

Our top pick for a delicious red curry is from Jim Thompson Restaurant. The Gaeng Phed comes with Thai eggplants, sweet basil leaves, and a choice of chicken, prawns or beef.

3. Massamam

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A curry you'll often find on a Thai menu is the massaman. This isn't actually a native Thai word; it's though to be derived from the old word from muslim - mussulman. Some suggest it's a dish that was introduced at the court of Ayutthaya in the 17th century by a Persian merchant. Others say it's actually a dish that has its origins in southern Thailand, thanks to the influence of Indian and Malay cuisine and the name is linked to the Malay word masam, which means sour.​

Massaman curries feature different spices to most Thai curries - including cardamon, cinnamon, cloves and star anise. They're mixed with traditional Thai ingredients such as lemongrass and cilantro to make the curry paste, which is then fried with coconut cream, before the meat, onions and potatoes are added in. Often eaten with rice, the Massaman chicken curry at Basil Thai Kitchen is served with roti.

Has all this talk of Thai curry made you hungry? Order your favourite now from Deliveroo.

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