coconut milk, green curry paste, eggplant, bamboo shoots, red/green bell peppers, sugar, fish sauce, kaffir lime leaves, thai basil leaves
Moderately spicy. The broth was very fluid, not too heavy or creamy. There was a fair bit of oil at the top before mixing.
coconut milk, roasted peanuts, potatoes, sweet potatoes, bay leaves, cardamom pods, cinnamon, palm sugar, fish sauce, tamarind sauce
The massaman curry was mildly spicy. The potatoes made up a bulk of the soup, giving it a nice consistency. The onions lend to a hardier taste relative to the other curries. Our sample did not contain peanuts, although they are common to this type of curry.
kaffir lime leaves, red/green bell peppers, bamboo shoots, thai basil
The red curry was very spicy, more so than any of the others. The broth was of a much creamier consistency but still had a fairly low viscosity. Unlike the other curries, the oil did not seem to separate from the broth, even after settling for a significant period.
dried chillies, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic
Panang had a very distinct flavor that was hard to place. It was moderately spicy with a fairly creamy consistency.
fresh turmeric, black mustard seeds, ground cumin, fresh nutmeg, fish sauce, palm sugar, kaffir lime leaves, coconut milk, lime juice
The yellow curry was markedly different in texture compared to the others. Its consistency was thicker and grittier, almost like an Indian curry. It also had one of the more unique flavors, defined heavily by the turmeric.