Thai Kitchen

Panang Curry:  Panang is a delicious combination of coconut milk, panang curry paste, red chili pepper and fish sauce.  This sauce is a milder version of red curry with the added taste of nutmeg.

Green Curry:  This rich sauce is made from a combination of coconut milk, fish sauce and Thai herbs and spices. Typically the hottest of Thai curries, green curry gets its heat from green chilis.

Red Curry:  A slightly hotter Thai curry that combines coconut milk, red curry paste and fish sauce for a delicious and creamy sauce.  Red curry gets its heat from red chili peppers, which are slightly tempered by sweetness, resulting in a curry that is not too hot.

Yellow Curry:  A mild Thai curry that combines coconut milk, yellow curry paste and fish sauce for a rich flavorful sauce.  Yellow curry contains traditional Thai spices and herbs such as lemongrass and galangal (Thai ginger) and gets a bit of heat from red chili peppers.  The use of cumin and turmeric distinguishes yellow curry from other Thai curries.