However, as time went on, other ingredients were added to enhance each of these these curries, making them more distinct:
Yellow curry began to see turmeric added as one of the vital ingredients, giving the curry its typical golden-yellow hue, as in traditional Indian curry. In fact, depending on the region, some Thai yellow curries resemble Indian curry while remaining distinctly Thai in taste.
Green curry has been made 'more green' over the years with the addition of some or all of the following: fresh coriander (cilantro), lime leaf (kaffir lime leaf), and basil.
Red curry has more or less remained the same, with traditional Thai chefs adding up to 20 red chilies to make it red and fiery hot. However, some modern chefs prefer to reduce the amount of chilies in exchange for chili powder, which has the added benefit of enhancing the red color of this curry as well as giving it a deeper flavor.
To visually distinguish between between these 3 types of Thai curries, and to see an example of the ingredients used in each one, , see these examples:
Other Types of Thai Curry: There are numerous other types of Thai curry in addition to those mentioned here. These include: Thai Massaman Curry, which is a type of yellow curry with Indian characteristics, and Thai Penang Red Curry Chicken Recipe, which is a type of red curry with influences from Malaysia as well as other neighboring countries.