Green, red, yellow and panang — Bangkok's four curries each have a distinct flavor profile and heat level.
The hottest and most herbaceous, made with green chilies and Thai basil — paired with chicken or seafood.
Medium-hot with a sweeter edge than green, made with red chilies and coconut milk — a good starting point if you're new to Thai curry.
The mildest and most mainstream, with turmeric giving it a warm color and earthy flavor — chicken or potatoes are typical proteins.
Creamy with peanut butter, milder heat, and often rich with potatoes and long beans — comfort food in curry form.
