In Thailand, the curry dish has been adapted to the local and regional tastes and preferences. A Thai curry tends to be a bit more soup-like than the thicker Indian varieties.

A basic Thai curry recipe consists of coconut milk or water as the base combined with various styles of curry paste and prepared with different meats including chicken, beef, pork and fish.

Curry is called gaeng phet in Thai. Gaeng means liquid and refers to both soups and curries and phet means “hot” in the spicy sense. So literally, gaeng phet means “hot/spicy liquid”. While Thai curries are not necessarily soups, gaeng is also used to refer to soups (liquid), for example gaeng joot (clear Thai soup).

What’s in a curry paste?

Unlike the Indian curry varieties which are often prepared from a mixture of dry spices and powders, Thai curry pastes are an aromatic mixture of freshly ground herbs and spices which creates a more moist paste consistency.

The key ingredients in most Thai curry pastes are moist and fragrant and include fresh chilies, lemongrass, galangal (or ginger), garlic, shallot, kaffir lime, cilantro, and shrimp paste (kapee). The spices usually include tumeric, cumin seeds and coriander seeds. These herbs and spices not only create the marvelous curry flavors, but are also believed to have certain medicinal qualities.

The freshness, amount and type of chilies used to prepare the curry paste typically governs the level of heat or spiciness from one curry to another. If you prefer your curry less spicy you can always ask the restaurant to go easy on the chilies.

Two Types of Thai Curries

Thai curries fall into two basic categories; water-based curries and coconut-based curries.  An example of a water-based curry is sour curry (gaeng sohm plah) most often prepared with fish. The sourness comes from tamarind or other types of sour fruits.  Jungle curry (gaeng pah) is a water-based vegetable curry and can be prepared with or without meat. Jungle curry is usually more spicy. In general, the spiciest Thai curries are water-base because there is no coconut fat to temper or soften the spicy heat.

The coconut-based Thai curries are the most popular in the west. These are the familiar red (gaeng phet), green (gaeng kiow wahn), yellow (gaeng leuang) , panang (gaeng phanaeng) and masamam (gaeng massaman) curries. Depending on the region of the country, the most popular curry in Thailand is either gaeng phet or gaeng kiow wahn. 

• Green Curry (gaeng kiow wahn) – green curry uses green chilies to make the curry paste. The green chilies make this curry one of the spicier, hot curries (green curry is typically prepared to be spicier/hotter than other curries). Made with any kind of meat including beef, pork, chicken and even lamb. The vegetables usually include bamboo shoots and eggplant.
• Yellow Curry (gaeng leuang) – yellow curry gets most of its influence from Indian curry. The yellow color comes from the Indian style curry powder (and sometimes tumeric). For vegetables, yellow curry is usually made with potatoes and onions.
• Red Curry (gaeng phet) – red curry gets its red color from dried red chilies used to make the curry paste. The dried red chilies add spice and heat, but not quite as spicy as the fresh green chilies used in green curry. 
• Panang Curry (gaeng phanaeng) – Panang curry is named after the island off of Malaysia’s west coast. This is one of the most popular of the Thai curries, and is the perfect blend of sweetness and spices. Panang curry is most often made with dried red chilies where it gets its typical red color. Some Thai restaurants will list Panang curry on the menu as Red curry, but the two are somewhat different.
• Masamam Curry (geang massamam) – Masamam curry comes from a Persian influence and originates in the Southern region of Thailand that borders with Malaysia. The population in this region is largely Muslim, hence this curry is most often prepared with chicken, beef and lamb since the Islamic religion prohibits Muslims from eating pork. Masamam curry is usually made with peanuts and potatoes, and can include spices such as cinnamom, cardamom and nutmeg for a unique sweetness. This style of curry is typically a little thicker, more like a stew, and more mild than other Thai curries.

Serving the curry dish

In keeping with the Thai cooking philosophy of balancing the five basic tastes of bitter, sweet, sour, salty and spicy, Thai curry goes well when paired with soup, green vegetables (slightly bitter), and fried salty fish (salty) over jasmine rice.

So now you have at least 5 more excuses to visit Rachada Thai Cuisine in Moorpark and try all of the varieties of delicious curries we have on our menu.

photo credit: yoppy

Central Region of Thailand - Chao Phraya River

The central region of Thailand, considered the traditional heartland of the country, is the source of some of Thailand’s best known dishes.

The Chao Phraya river runs through the middle of the central plain as it winds it’s way down through Bangkok and out into the Gulf of Thailand. The earliest style of cooking in this area, dating back to the ancient capital of Sukhothai, was a simpler form based on the rice that grows so abundantly all through the region as well as the fresh fish and native spices including garlic, salt and black pepper.

During the four centuries that the Ayutthaya ruled as the capital of Thailand, more complex food elements were brought to the cuisine of the central region including the chili pepper, introduced from South America. The chili pepper is an essential ingredient in modern day Thai cuisine. Other Thai cooking staples including coriander, lime and tomato were introduced during this period.

The large cosmopolitan kingdom of Ayutthaya attracted traders from distant places such as the Middle East, Europe, China, India, Japan, Persia and Portugal. This brought a wide variety of culinary diversity to Thailand’s central region. Over time, these outside influences were subtly transformed to better suit the Thai tastes and preferences and to take advantage of the local ingredients.

These cooking developments continued in Bangkok, which became the capital of Thailand in 1782. The Chinese cooking influence continued to expand during this time. These Sino-Thai dishes, especially in the form of many different types of noodle dishes, remain popular today. Many familiar stir-fried noodle dishes such as Phat Phak Bung Fai Daeng (stir-fried water spinach) have their origins in this region.

Fruits also played an increasingly important role  in the central region’s cuisine as Thai fruit growers began to produce new and more succulent varieties of popular fruits including mango, durian and pomelo.

photo credit: Swami Stream

With increased popularity in East-West cuisines, this tropical herb is now widely available throughout the US, and can even be found in some supermarket chains. There is definitely no excuse to use the lesser-quality dry or powdered variety. Always use only the freshly grown lemongrass.

The strength of flavor in lemongrass can vary depending on where and how it is grown, so it’s always best to use this ingredient according to taste rather than specific measure.

In addition to it’s popularity in cooking, lemongrass is also known for its healing qualities.  For centuries, lemongrass has been used to treat colds, stomach disorders and indigestion, fatigue, back pain and other maladies.

Come in soon and experience the joy of lemongrass found in many of our signature dishes including Tom Yum Soup with Chicken or Tofu.

photo credit: pinkcocoa

The galanga root is a relative of the ginger root, but the outer skin is a little more red-ish in color than the brown color of ginger. And the inside is very white unlike ginger which has a more yellow-ish tint to the flesh.

More widely used in Thai cooking than ginger, this traditional root is sometimes referred to as “Siamese Ginger”. Galangal can be used fresh, dried or powdered. Of course, the fresh form is the most exciting way to use this unique herb.

Galanga is also known to have medicinal properties as well that promote good health. As a digestive stimulant it can aid in settling stomach upsets and ease nausea. It’s mild laxative effect can keep you regular, and it can be used as an agent to reduce swelling and heal bruises. It is also used to treat respiratory ailments and help remove toxins from the body.

You will find Galanga listed as an ingredient on many dishes at Rachada Thai Cuisine. In it’s fresh form, Galanga adds a wonderful depth and flavor to many different Thai soups and curries.  Next time you enjoy an authentic Thai curry dish or a flavorful soup such as “Tom Kha Shrimp”, see if you can detect the unique quality that Galanga adds to the taste.

You may be surprised to know there is actually a philosophy behind Thai cooking, one of the world’s truly magnificent cuisines. Perhaps you are saying to yourself “I enjoy eating great Thai food, but I don’t think about what makes Thai food so wonderful”. Well, just in case you might be wondering, let’s take a moment and talk about some of the principals and traditions behind great Thai cooking. Then let’s go out and enjoy a great Thai meal.

The underlying foundation of Thai cuisine derives from the early Chinese cooking influence that date backs as early as the 10th century. This cooking tradition establishes a relationship between five fundamental tastes: bitter, sweet, sour, salty and spicy. Achieving a satisfying and exciting taste experience is accomplished by combining flavors from these five basic taste categories.

For example, the basic ingredients used to make Thai red curry, shown in the photo to the left, include red chili paste (spicy), coconut milk (sweet), fish sauce (salty) and lemongrass or lime leaves (sour), covering four of the five basic taste sensations.

More important, striking the optimum balance between these five basic taste categories is the true art and technique behind the preparation of great Thai food. Balance is the key!

photo credit: inyucho

And of course there’s a some magic to achieving the right balance between the flavors. The accomplished Thai cook relies much more on taste and experience than on measure to arrive at the right levels and quantities of each ingredient. You won’t find many chefs relying on measuring cups in Thailand. Also keep in mind, the flavor intensity of fresh ingredients will vary from one preparation to the next, so the cook has to rely on taste to get it right.

OK, that’s enough “thinking” about Thai food. If you love Thai food like we do, I’m sure you’d rather be “eating” a Thai meal than “talking” about one.

Thai chile peppers add more than just “punch and kick” to the cooking.  Fresh chiles provide a clean and fresh flavor that gives Thai cooking a bright distinctive quality.

There are many varietals of chiles that are popular in Thai cuisine.  The above picture shows a display of different chiles in an outdoor fresh market in Thailand. The most popular variety of chili from Thailand is called “prik ki nu“, or “bird chile“. We also use jalapeno chiles in many our of dishes.  Jalapeno chiles are popular and freshly available in many of the local markets here in the US.

The key to great Thai cooking is fresh ingredients. At Rachada Thai Cuisine, we only use the freshest chiles available.

We’re also sensitive to our guests and want to insure everyone has a delicious and pleasant dining experience at Rachada Thai.  While we love to share the best that Thai cuisine has to offer, we won’t go overboard with the chili peppers unless you ask.  Of course, if you’re not bashful and like a dish to bring a few tears to your eyes (tears of joy from the chiles, not tears of sadness), just ask and we’ll be happy to accommodate.

When you order from the menu, you can always ask for the spicy level of your dishes prepared either “mild”, “medium” or “hot”. And we’ll always do a “chile check” and make sure you’re aware when you order dishes prepared with chiles.

We do want to clear up a common misconception that Thai food is  “too spicy”.  Great Thai cooking is all about balance. The proper balance between seasoning, herbs and spices including the chiles. When you achieve the right balance right, the flavors jump out, not just the heat sensation from the chiles. Great Thai food can definitely be delicious and tasty without being overpowered by too much “chile spiciness”.

By the way, did you know that the first Mango was introduced into California (in Santa Barbara) in 1880?

Traditionally, the mango is indigenous to India, and Southeast Asia.  There are many varieties of mangos, and this sweet and wonderful tropical fruit is very popular in Thailand.

At Rachada Thai Cuisine, we have a very special desert that we serve during Mango season, “Mango with Sticky Rice“.  You have to come in soon and try this scrumptious mango delight for dessert.

Known for its beautiful scenic beaches and resorts, it is also noted for the cuisine in which the abundant fresh seafood from the surrounding waters plays a prominent role.

The fresh seafood of this region includes marine fish, lobsters, crabs, squid, scallops, clams and mussels.  Coconuts are also widely used.  The milk of the coconut tempers the heat of chili-laced soups and curies.  The coconut oil is used for frying and fresh coconut is used as a condiment.

Other regional specialties include cashew nuts from local plantations.  Fruits such as mangosteens and small, sweet pineapples are common.  A pungent bean called Sato which provides a somewhat bitter flavor is popular.  And distinctively southern dishes like Khao Yam Nam Budu (rice salad with southern fried fish sauce) will delight.  Spicy soups like Kaeng Lueang (yellow curry) and Kaeng Tai Pla (spicy curry of fish) are full of flavor.

The majority of Thailand’s Muslim population lives in the Southern most provinces, and their influence is presented in such dishes as Kaeng Massaman, a mild curry seasoned with cardamom, cloves and cinnamon.

Sa Te is the well-known and popular bits of meat, usually chicken or beef, prepared on a skewer with a spicy peanut sauce.

There are four primary regions in Thailand, and each of these regions has a unique style of Thai cuisine. Some of the regional style reveals some of the foreign influence assimilated over the centuries, but always retaining the distinctive flavor of Thai cuisine.

Thailand’s Central Region is regarded as the traditional heartland of the country. The fertile plain along the winding Chao Phraya River, has beent he setting for the evolution of many of the best-known dishes.

Sharing borders with Lao People’s Democratic Republic (Laos), and Myanmar, Northern Thailand was for many centuries an independent kingdom called Lanna Thai, “Land of a Million Rice Fields”. This area of Thailand is sealed off from the rest of the country by a range of high mountains until it came under the rule of Bangkok in the 19th century. Through the centuries, a culture markedly different from other areas of Thailand has flourished not only in languages and customs but also in cuisine.

The rolling plateau of the Northeast Region of Thailand stretches to the Mekong River and shares borders with Laos and Cambodia.  The Northeast is perhaps the least-known area of the country to the average visitor.  Yet I-San, as it is popularly called in Thailand, covers over a third of the country’s total area.  This area contains many sights of historical interest, and has a highly distinctive culture and cuisine of its own.

Southern Thailand is a long peninsula, stretching down to Malaysia and bordered by the Gulf of Thailand and the Andaman Sea.  The Southern region, famous for scenic beaches and resorts, is also known for the wonderful cuisine that embraces the abundant fresh seafood from the surrounding waters.  Experience many varieties of seafood dishes that include the marine fish, lobsters, crabs, squid, scallops, clams and mussels.