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.
Yellow and panang are safest for spice-sensitive eaters; red sits in the middle; green is usually the hottest despite its innocent colour, so don't assume it's mild.
Jasmine rice is standard with all four; curries are typically ladled over or served alongside rather than mixed in, letting you control the ratio yourself.
A sit-down Thai restaurant is the easiest way to sample multiple curries in one meal, since most street stalls specialise in just one or two rather than offering the full range.