🍂 Warming Curries for Fall

But not your usual red, yellow and green!

Sawaddee ka! 🙏🏼

Sometimes in the Thai food loving community we joke about the “traffic light” curries. You know, the classic red, yellow and green curries that you’ll find in almost every Thai restaurant outside of Thailand.🚦

So this week… it is about the NOT traffic light curries!

In honour of fall finally arriving, I want to share some curries to warm you up inside and out. But it would be more fun to focus on some curries that you might be less familiar with - but that are incredibly tasty! 😍

Rice Vermicelli with Fish Curry (kanom jeen namya)

Kanom Jeen Namya, or Rice Vermicelli with Fish Curry, is a very popular Southern Thai dish. So being a Southern girl it’s one I grew up eating and remember very fondly. It’s not something you’ll find in many North American Thai restaurants but it’s one you can definitely make at home! To make it kid-friendly, choose mild dried chilies for the curry paste such as guajillo peppers.

Northern Thai Pork Curry (gaeng hung lay)

Moving up to the other end of the country, we have the iconic gaeng hung lay, or Northern Thai Pork Curry. Made with pork belly and pork ribs, you immediately know it’s going to be rich in taste and texture. The pork is stewed with loads of herbs and spices making it incredibly aromatic and flavorful. It’s a “low and slow” dish that’s mostly hands off but does require time for the flavours to develop!

Thai Jungle Curry with Chicken (gaeng pa gai)

If you’re feeling a bit adventurous you might want to try Thai Jungle Curry. Why is it called jungle curry? Well it’s got soooo many plants in it that it’s like a jungle in a bowl - with the heat of the jungle too! It’s a water-based curry made without coconut milk, so it will feel light like a soup, but it definitely has the intensity of a curry and needs to be served with rice 🔥.

Jackfruit Curry with Ribs & Tomatoes (gaeng kanoon)

If you’re looking for a new Thai culinary experience, this northern Jackfruit Curry recipe is a must try. It’s unlike any other Thai curry you’ve had before. Like jungle curry, there’s no coconut milk, but the the collagen from the ribs enrich the broth (you can use chicken wings if you don’t eat pork). The tomatoes give it some sweetness and the young jackfruit, which you can find canned at many Asian stores, adds a unique texture.

Thai Crab Curry (pu pad pong garee)

Thai Crab Curry is a hidden gem that’s virtually unheard of outside of Thailand. But it’s incredibly luxurious and delicious. It’s easily one of my top 5 Thai seafood dishes of all time. You’ll find this on the menu of just about any seafood restaurant in Thailand - and the bonus for you is that it’s incredibly quick and easy to make!