Thai Yellow/Sour Yellow Curry Paste

[Kanga Japan]

Can someone tell me how these two curry pastes are named?

My guess is:

YELLOW CURRY

1. KHRUEANG KAENG KARI (paste) - เครี่องแกงกะหรี่

2. NAM PHRIK KAENG LUEANG (paste) - น้ำพริกแกงเหลือง

3. PHRIK KAENG LUEANG (paste) - พริกแกงเหลือง

4. KAENG LUEANG (southern-style yellow curry) - แกงเหลือง (is this different to the standard yellow curry?)

5. KAENG KARI (curry) - แกงกะหรี่

SOUR YELLOW CURRY

I have a packet of Mae Ploy Sour Yellow Curry Paste and it reads NAM PHRIK KAENG LUEANG (paste) - น้ำพริกแกงเหลือง. This doesn't really include the word 'sour'. I also have on my list KHRUEANG KAENG SOM (เครี่องแกงส้ม), but am not sure whether this relates to all sour curries, or just the yellow sour curry.

I know there is KAENG SOM, which is sour curry. I imagine that it would come in various types/colours. Would it be OK to just add the word SOM to 2-4 of the above? As far as I know 1 and 5 would only refer to the standard yellow curry.

My jar of Mae Ploy Yellow Curry Paste does now show any Thai script.

Thank you for your help.

Edited July 29, 2015 by Kanga Japan

[Pla shado]

After some discussion with my wife, (which in itself, can sometimes be a bit confusing), I think this is what I understand:

1. KHRUEANG KAENG KARI (paste) = Standard yellow curry.

2. NAM PHRIK KAENG LUEANG (paste) is a little sour (bpriao nit noi) but not terribly sour. The sourness coming from the use of tamarind (มะขาม).

3. PHRIK KAENG LUEANG (paste) is the same thing as #2. Both terms mean the same thing.

4. KAENG LUEANG (southern-style yellow curry) is the same as #2 and #3. Just a bit different terminology for all three.

5. KAENG KARI (curry) = Standard yellow curry. The same as #1.

Adding the word som (ส้ม) to 2-4 wouldn't appear to be necessary as the curry has just a little bit of the sour tamarind flavor.

As already mentioned, I would welcome any comments or criticism regarding my understanding. Also, my wife is not thoroughly familiar with South Thailand terms or usage and could be making some assumptions. Good luck. Hope you get some additional input.

[Kanga Japan]

Dear Pla shado (and wife),

Thank you so much for that information.

I am currently going through all the internet sites available on yellow curry and sour curry (and sour yellow curry, if any).

The thing I find most confusing is that May Ploy indicates NAM PHRIK KAENG LUEANG on their Sour Yellow Curry Paste (with no reference to 'sour') and that they also show no Thai script on their Yellow Curry Paste (at least on the container I bought). If anyone has a packet or container which indicates the name in Thai, I would be interested to hear what it is. Their Sour Yellow Curry Paste contains garlic, lemon grass, salt, dried red chilli, shrimp paste, turmeric, pepper and citric acid.

I wonder if sour curry paste SOM KAENG is always yellow or not.

I will be glad when we all finally establish some specific terms for these pastes. As soon as I finally get everything together, I will put up another post.

Thank you again.

Edited July 30, 2015 by Kanga Japan

[Pla shado]

I don't know if this is helpful but the yellow curry paste is น้ำพริกแกงกะหรี่ (NAM PHRIK KAENG KARI) and the sour yellow curry paste is น้ำพริกแกงเหลือง (NAM PHRIK KAENG LUEANG). Mrs. Pla shado says that sour curry paste SOM KAENG is always yellow.

[Kanga Japan]

Dear Pla shado (and wife),

Thank you for that information. That will be very useful.

That is the same Sour Yellow Curry Paste that I have. Pleased to know that the sour curry paste is always yellow.

I think I have sufficient information now to put something together. I also looked up previous posts (August 2014) relating to a query I posted on KAENG.

Thanks again for your help. I hope to have something ready by tomorrow.

[Kanga Japan]

It has taken some time, but I have finally decided on a summary for curry-related terms.

Although I say 'I have decided', it is a decision based on all the information which I have received on the forum both recently and last year.

I hope you are all in agreement with this. I realise that not everyone will agree, but if it is not too far from the essence of the meanings, I think I will use this as a base for curries.

Thank you all for your help.

CURRY INGREDIENTS SUMMARY PDF.pdf