Thai Food Site
	Mary-Anne Durkee BellaOnline's Thai Food Editor

Green Curry Paste (Phrik Kaeng Kiao Wan)
Green Curry is usually the hottest curry and is wonderful with eggplant and pork as well as other ingredients.

Jungle Curry Paste (Kaeng Bha)
Jungle Curry Paste (Kaeng Bha)is a hot style of curry and is not toned down with the sweetness of coconut milk as is used in many Thai curries. This curry is very popular in the countryside.

Kaeng Khua Curry Paste (Nam Phrik Kaeng Khua)
Kaeng Khua Curry Paste is a milder red chile curry paste. This is especially nice with seafood and chicken.

Kaeng Khua Curry Paste (Nam Phrik Kaeng Khua) [offsite link]
Kaeng Khua Curry Paste (Nam Phrik Kaeng Khua) a wonderful dry curry.

Massaman Curry Paste (Kaeng Massaman)
Massaman Curry Paste is often a favourite as it is a mild curry and wonderful with chicken, beef or pork and potatoes-both sweet and white.

Massaman Curry Paste (Nam Phrik Kaeng Massaman)
Massaman Curry Paste (Nam Phrik Kaeng Massaman)master recipe

Phrik King Chili Paste
Phrik king curry sauce makes a smooth peppery taste curry that is especially nice with pork, green beans, chicken, or seafood.

Red Curry Paste (Krung Kaeng Phed)
Make your own red Thai Curry paste. Many wonderful dishes use red curry paste, as it is a real basic for your Thai cooking.

Yellow Curry Paste (Krung Kaeng Kari)
This is a mellow, sweetly spiced paste based on Indian spices, but is typically Thai. It is used for marinading chicken for barbecue, as well as for chicken and kabocha curries.

Yellow Curry Paste (Nam Phrik Kaeng Kare)
Yellow Curry Paste recipe, a wonderful mellow curry is excellent with chicken and seafood, as well as noodles

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