Sweet basil is used as vegetable supplement and also odor seasoning in spicy recipes; Kaeng Phed and Phad Phed.

Lemon juice is used to make sour taste in Tom Yam, Som Tum, Phla, spicy salads and many chilli pastes and as well lemon juice for drink.

Lemon grass is spicy and bitter and used for seasoning the Thai food and as the main ingredient in every recipe of Kaeng Phed, spicy salads and Tom Yam

Cha-ohm is also vegetable supplement whether boiled or steamed and also mixed with egg and fried. It is used in some curries in the north and northeast recipes; Kaeng Kae and Kaeng Lao

Shallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts

Red Curry is the most popular Thai curry. This is because it's so versatile. It works well with any type of meat as well as fish and other seafood. Red Curry also works well with many types vegetables. It is a foundation for other Thai curries, as by changing just one type of herb it becomes another curry. For example, by excluding coconut milk in the recipe and adding more chilli the dish becomes Jungle curry. Another way of using Red Curry paste is to mix it with coconut milk and use it to steam seafood. This produces a great taste with a unique texture.

Green curry is one of the most popular of all Thai curries. It's a little spicier than red curry with a distinctive fragrance. However, the spicy taste doesn't mask the fresh aromatic herbs and spices used in the recipe.

When cooking green curry it's timing and fresh ingredients are crucial.

Masaman is a Thai-Muslim influenced. It is based on a combination of spices and peanuts. It's becoming one of the most popular curry because of the unique taste and mild spice. It's not as easy to find as Red or green curry because it is a little more complicated to prepare but once cooked, it can be kept in the fridge for days and taste even better like stew. It has a quite sweet taste with a bit of sour from tamarind juice which goes really well with the spicy aroma. It is best cooked with chicken or beef.

Panang is one of the many curries that based on red curry but there are more dry spices. It gives out a little stronger fragrance than red curry. This suits thick texture cooking style rather than soup type like red or green curry. It is usually cooked with meat and no vegetable. It is because all the added spices work really well with meat. The result is a curry full of flavor.

Why Indian style? Because Kari is a Thai curry which is the most influenced by Indian curry. Like Massaman, Kari is very mild compared to other curry. It can also be called yellow curry. Thais have also developed a Thai yellow curry which is very different from Kari, Thai yellow curry is very similar to Tom Yum, It has no coconut milk and is very very spicy! It is popular in south of Thailand. Kari is a combination of all herbs and dried spices such as turmeric, cardamom and Cumin.