What’s the Difference Between Thai Red, Green and Yellow Curry?

Thai cuisine is world-famous for its curries, and among the most common you’ll find three vibrant varieties: red curry, green curry and yellow curry. While they all share a coconut-milk base and aromatic spices, the differences in colour, heat level and flavour profile come down to different chilli types and key aromatics. Whether you’re dining at a restaurant or cooking at home, knowing how each one differs helps you make a more informed choice.

How Colour and Chillies Define Thai Curry

In Thai curry classification, colour reflects the kinds of chillies and aromatic herbs used. Red curry paste uses dried red chillies, giving it a deep hue and robust spice. Green curry paste is crafted from fresh green chillies and herbs like kaffir lime leaves and Thai basil, resulting in its distinctive emerald tone and herbaceous punch. Yellow curry gets its golden hue from turmeric (and sometimes curry powder) plus milder chillies, offering a gentler heat level. This variation in paste ingredients makes all the difference in the dish you’ll taste. 

Heat Levels & Intensity: Which Curry is Spiciest?

A common menu question is “Which Thai curry is the hottest?” The answer isn’t always obvious. Many sources identify green curry as the dish with the most heat, since fresh green chillies can be hotter than many dried red ones. Red curry tends to have a strong heat but often less than green, depending on the chef and chilli count. Yellow curry is usually the mildest of the trio, making it ideal for those who prefer something less fiery. Naturally, spice levels vary by restaurant and region, so always check with your server if you’re concerned about heat.

Flavour Profiles & Key Ingredients

Curry Type Typical Ingredients Flavour Profile
Thai Red Curry Dried red chillies, garlic, galangal, coconut milk, sometimes tomato or red pepper Rich, earthy, moderately spicy, versatile in proteins
Thai Green Curry Fresh green chillies, kaffir lime leaves, Thai basil, coconut milk, lemongrass Bright, herbaceous, herbal heat, vibrant aroma
Thai Yellow Curry Turmeric, cumin, coriander, garlic, coconut milk, milder chillies Mild, warming, slightly sweet, spice-balanced

All three share a coconut milk base, shrimp paste (in traditional recipes), and aromatics such as lemongrass and shallots. But the added herbs, chilli types and spice blends give each curry its unique character.

Choosing the Right Curry for Your Taste

  • If you want bold spice and depth, go with red curry: especially if you like your food robust.
  • If you prefer an intense flavour with fresh herbs, green curry is a great choice, but be aware of the heat.
  • If you’re looking for mild spice and smooth flavour, yellow curry is your best bet.
  • For dietary preferences, all three can be made with vegetables, tofu, chicken, seafood or beef, so pick your base and let the curry colour guide your experience.

Customise Your Curry Experience At U-D Thai

The three main colours of Thai curry – red, green, and yellow – reflect more than appearance: they represent distinct flavour journeys. Whether you want bankable heat, herbal brightness, or gentle warmth, understanding the difference helps you order with confidence. Next time you see these options on the U-D Thai menu, you’ll know not just the names but what to anticipate in your bowl. 

We understand that diners have varying heat tolerances and bias for flavour. You can request your curry at your preferred spice level, ask about coconut milk richness or choose particular protein options. Visit us today or order online through platforms like BeyondMenu, Uber Eats, or DoorDash, or call us directly at (559) 523‑4670.