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Ever mixed up your kaeng som and kaeng phet? 🍲🌶️ After 30 years in Hua Hin , I still do! Thai curries are a world of flavors—each with its own story. From tangy to fiery, the differences are fascinating. Curious to learn more? My latest blog post breaks it down simply. If you love Thai food, this might just clear up the confusion! 😊 In Thai cuisine, "kaeng" (แกง) is often translated as "curry," but this can be misleading. While some are curry-like, kaeng broadly refers to a category of soups or stews with a liquid base, ranging from clear broths to thick, coconut cream-based dishes. The main differences between various kaengs lie in their base ingredients, flavor profile, color, and consistency . Here’s a breakdown of the major types, using your examples as a starting point: 1. Kaeng Phet (แกงเผ็ด) - "Spicy Curry" Base: Rich coconut cream/milk . Key Flavor Profile: Spicy, rich, creamy, aromatic . The heat is prominent but balanced by coconut r...