Red, Green or Panang? A Guide to Our Thai Curries
Three curries, three personalities — how to pick between our flaming red curry, herb-forward green curry, and homemade panang.
Ask three regulars for their go-to curry at Simply Thai and you may get three different answers. All three of our curries start the same way — coconut milk, fresh aromatics, and a paste built on traditional seasoning — but each one lands differently on the plate.
Red Curry
Our flaming red curry brings coconut milk together with bamboo shoots, bell peppers, and basil. It's the classic pick if you want heat with depth — the chili leads, but the coconut keeps it round.
Green Curry
Green curry swaps in eggplant alongside the bamboo shoots, bell peppers, and basil. It reads brighter and more herbal than red — a favorite for anyone who likes their spice fresh rather than smoky.
Panang Curry
Our homemade panang sauce is the richest of the three: coconut milk, bell peppers, basil, and lime leaves in a thicker, slightly sweeter curry that clings to every bite.
Make it yours
Every curry comes with your choice of protein — chicken, pork, or tofu at $18, beef or prawns at $22, salmon at $25 — and pairs perfectly with jasmine rice. The secret of Thai cooking is the delicate balance between the spices and the main ingredients, so that one never overwhelms the other.
Hungry now?
Everything in this post is on the menu — daily, 11 AM to 9 PM.