Red Curry vs Green Curry: What’s the Difference?

✔ Updated October 19, 2026 · chilies, heat + flavor compared

Red and green Thai curry share the same coconut-milk base, so the difference is all in the paste. One uses dried red chilies, the other fresh green chilies and herbs.

Red Curry vs Green Curry at a Glance

	Red curry (gaeng phet)	Green curry (gaeng khiao wan)
Chilies in the paste	Dried red chilies, soaked and pounded	Fresh green chilies, usually bird's eye
Other paste ingredients	Shallot, garlic, lemongrass, galangal, makrut lime zest, coriander root, shrimp paste, toasted coriander and cumin seed	The same aromatics, often with extra cilantro and sometimes Thai basil leaves for color
Color	Red to deep orange	Pale to bright green
Flavor	Rich, savory, slightly smoky, rounded	Bright, herbal, fresh, a little sweet
Heat	Medium to hot	Usually the hottest of the common Thai curries
Classic proteins	Roast duck, beef, pork, chicken, shrimp	Chicken, fish balls, beef, shrimp
Classic vegetables	Bamboo shoots, pumpkin or kabocha, bell pepper, pineapple (with duck)	Thai eggplant, pea eggplant, bamboo shoots, Thai basil
Coconut milk	Yes, with the paste fried in coconut cream first	Yes, same method
Nutrition	Similar; most calories come from coconut milk	Similar; most calories come from coconut milk
Store-bought paste	Widely sold in jars and tubs in the Asian aisle	Widely sold; often noticeably hotter than red from the same brand

What Is Red Curry?

Red curry, gaeng phet in Thai, literally means "spicy curry." The paste is built on dried red chilies that are soaked and pounded with shallots, garlic, lemongrass, galangal, makrut lime zest, coriander root, shrimp paste and toasted spices. Drying the chilies gives a deeper, slightly smoky flavor and the brick-red color.

The paste is fried in thick coconut cream until fragrant, then simmered with coconut milk, protein, vegetables, fish sauce and a little palm sugar. Classic versions include roast duck with pineapple and tomatoes, beef or pork with bamboo shoots, and chicken with pumpkin.

What Is Green Curry?

Green curry, gaeng khiao wan, translates as "sweet green curry." The "sweet" describes the soft, pale green color of the finished dish rather than a sugary taste. The paste uses fresh green chilies with the same lemongrass, galangal, garlic, shallot and lime zest, plus fresh cilantro for a bright, grassy flavor.

Green curry is usually made with chicken, beef or fish balls, small round Thai eggplants and a big handful of Thai basil added at the end. Because fresh green bird's eye chilies are fiery, it is typically the hottest of the everyday Thai curries in Thailand.

Which Is Spicier: Red or Green Curry?

In traditional Thai cooking, green curry is usually spicier than red curry. Fresh green bird's eye chilies carry sharp, immediate heat, while the larger dried red chilies used for red curry tend to be milder and more about flavor and color.

That said, heat depends on the cook and the brand. Restaurants often tone both down, and some jarred pastes are much hotter than others. Start with less paste than the recipe says, taste, and add more; coconut milk, a squeeze of lime and a pinch of palm sugar all soften the burn.

Other Thai Curries Made With Red Paste

Several well-known dishes start from red curry paste, which is why they often get grouped together:

• Panang curry: a thicker, sweeter, richer curry, usually with ground peanuts in the paste and less liquid.
• Choo chee curry: red paste fried in reduced coconut cream until thick and glossy, almost always served over fried or grilled fish or shrimp.
• Jungle curry (gaeng pa): a thin, very hot curry from northern Thailand made without coconut milk.
• Massaman curry: not a red curry, but a separate mild paste with warm spices like cinnamon, cardamom and clove, usually with beef, potatoes and peanuts.
• Yellow curry: another separate paste colored with turmeric and curry powder, milder and often made with chicken and potatoes.

How to Make Red or Green Curry at Home

The method is the same for both, so it is easy to switch pastes once you know it.

• Crack the coconut cream: spoon the thick cream from the top of a can of coconut milk into a hot wok and simmer until the oil starts to separate.
• Fry the paste: add 2 to 4 tablespoons of red or green curry paste and stir-fry for 1 to 2 minutes until fragrant.
• Add the protein: stir in sliced chicken, beef, pork or shrimp and coat it in the paste.
• Simmer: pour in the rest of the coconut milk and a little stock, add the vegetables, and simmer until tender. Cook chicken to 165°F, shrimp until opaque.
• Season: balance with fish sauce, a pinch of palm or brown sugar and torn makrut lime leaves.
• Finish: add Thai basil off the heat and serve with jasmine rice or rice noodles.

When to Use Which

Choose red curry for richer meats like duck, beef and pork, for sweet vegetables such as pumpkin and squash, or when you want a rounder, milder curry for a crowd.

Choose green curry for chicken, fish and shrimp, or when you want a fresher, more herbal and spicier bowl. Either one goes well with these Thai side dishes and the ideas in what to serve with chicken curry.

Can You Substitute Red Curry Paste for Green?

Yes. The pastes share most of their ingredients and the cooking method is identical, so you can swap them 1:1. The color and flavor will change: red gives a deeper, smokier curry, green a brighter, more herbal one.

If you swap red for green, start with about three quarters of the amount because green paste is often hotter. To push red paste toward green, add a handful of chopped cilantro and Thai basil at the end. Yellow curry paste also works in a pinch, but it is milder and more turmeric-forward.

More Food Comparisons

• Chicken tikka masala vs butter chicken
• Pho vs ramen
• Wonton vs dumpling
• Chow mein vs lo mein
• Naan vs pita

Frequently Asked Questions

What is the difference between red and green curry?

Red curry paste is made with dried red chilies, which give a deeper, smoky, savory flavor and a red-orange color. Green curry paste uses fresh green chilies with cilantro and Thai basil, so it is brighter, more herbal and usually hotter. Both are simmered with coconut milk, fish sauce and palm sugar.

Which is spicier, red or green curry?

Green curry is usually spicier in traditional Thai cooking because it is made with fresh green bird's eye chilies. Red curry uses dried red chilies, which are generally milder. Heat still varies a lot between restaurants and paste brands, so taste as you go.

Is green curry sweeter than red curry?

Green curry's Thai name, gaeng khiao wan, means sweet green curry, but the sweet refers to its soft pale green color, not sugar. Both curries are seasoned with a little palm sugar. Green tastes fresher and more herbal; red tastes richer and rounder.

What is the difference between choo chee curry and red curry?

Choo chee curry uses red curry paste but is cooked down in reduced coconut cream until thick and glossy, with little liquid. It is almost always served over fried or grilled fish or shrimp. Regular red curry is soupier and made with meat or vegetables simmered in coconut milk.

Can I use red curry paste instead of green curry paste?

Yes, swap them 1:1, since the pastes share most ingredients and the method is the same. The curry will be redder, smokier and usually a little milder. Add fresh cilantro and Thai basil at the end for a greener, more herbal flavor.