Kang Dang or Malay (Red Curry)
Shrimp is the most common protein item in Kang Dang, but you can also have sliced chicken, pork or beef. The sauce is made of red curry paste and coconut milk. Thai long beans, bamboo shoots and fresh basil are usually present, as are onions, pineapple, tomato, sliced chili peppers and possibly fish sauce for seasoning. Because coconut milk is at the base of this curry, it will look like a bowl of soup. It is meant to be spooned over steamed rice, but diners often dip chunks of sticky rice straight into the bowl. The garnish is usually basil and sliced chili peppers, but crushed peanuts and tree nuts may also be used.
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Kang Khiao Wan (Green Curry)
Like all Thai curries, Kang Khiao Wan can be made with your choice of chicken, pork, beef or shrimp; however, chicken is usually the meat of choice. Be sure to request plain, sliced chicken because of the tendency to tempura-fry chicken in curry dishes. The sauce for this dish is made up of green curry paste, coconut milk and possibly fish sauce for seasoning. Bamboo shoots and fresh basil are staple ingredients, and sometimes Japanese eggplant and sliced chili peppers are included. Kang Khiao Wan is a little milder than kang dang, but it is still spicy. It is difficult to adjust the level of spiciness in curry dishes, but some chefs suggest adding pineapple to even out the flavor profile. The garnish is usually Thai basil and sliced chili peppers, but crushed peanuts and tree nuts may also be used.
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Kang Massaman (Tamarind Curry)
Kang Massaman is a delicacy, combining almost all the spices featured in Thai cuisine. This complex, brown curry is moderately spicy to very spicy, depending on the restaurant, and resembles a stew. The usual ingredients are cardamom, coconut milk, coriander, cumin, curry powder, galangal root, garlic, lemon grass, lime zest, palm sugar, peanuts and tamarind juice. Fish sauce may be added for seasoning. Whole shallots, potatoes and cherry tomatoes round out the bulk of the dish. Although chicken or beef is commonly ordered, duck is preferred by some since the richness of the sauce is considered the perfect complement to its bold flavor. Shrimp may also be ordered if available. The garnish is usually basil, though crushed peanuts and tree nuts may also be used.
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Kang Panang (Peanut Curry)
This mild curry contains chopped peanuts, so it is often referred to as peanut curry. It is brownish green in color and more like a thick sauce, as opposed to a soupy curry. Beef is the meat of choice for this dish; however, chicken, duck, pork or shrimp can also be ordered. Thin slices of beef are tossed in the peanut curry with one or two vegetables, usually Chinese broccoli and onions. Sometimes pineapple is added to balance out the flavor and fish sauce may be added for seasoning. The garnish is usually basil, though crushed peanuts and tree nuts may also be used. If your stomach is sensitive to spicy foods, the relatively mild Kang Panang curry is your best bet.
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