Thai Curries to Keep You Warm This Winter

When it comes to winter in the Lake District, finding comfort in warm, hearty meals becomes a top priority for those braving the cold. Thousands of people come to the region at this time of year to hike and climb so finding some good food is critical. Thai cuisine, with its rich, aromatic curries, offers the perfect remedy to ward off the winter blues.

Renowned for their amazing flavours and comforting warmth, Thai curries are amazing, transporting you in an instant to the vibrant streets of Thailand, even while nestled in the heart of the Lake District. Our Thai restaurants are located in Bowness on Windermere, Ambleside and Kendal, so lots of options to choose from.

1. Green Curry (Gaeng Keow Wan)

Gaeng Keow Wan is arguably the most iconic Thai curry. Characterised by its wonderful green hue, this curry gets its colour from fresh green chillies ground into the paste, along with lemongrass, galangal, and kaffir lime leaves.

Coconut milk softens the heat, creating a beautifully balanced dish with a creamy texture and a spicy kick. Green curry is traditionally served with chicken or fish, but there are also some amazing vegan options.

2. Red Curry (Gaeng Phet)

This is distinguished by its rich, fiery colour, which it owes to the dried red chillies used in the curry paste. It is a harmonious blend of spicy, sweet, and creamy flavours, achieved by again combining the curry paste with coconut milk but also palm sugar, and fish sauce.

Red Curry is versatile, often prepared with meat, such as chicken or beef, and a variety of vegetables, offering a hearty and warming meal that promises to warm up even the coldest of days.

3. Yellow Curry (Gaeng Kari)

Gaeng Kari in Thai is a great choice if you prefer a mild curry. Its s yellow colour comes from turmeric, along with curry powder that gives more than a hint of Indian influence.

Coconut milk, potatoes, onions, and carrots are commonly included, making it a rich and comforting stew. Yellow Curry is typically served with chicken or tofu but can also be made with seafood such as prawns.

4. Panang Curry (Gaeng Panang)

Panang Curry is a type of red curry that is thicker and creamier, with a focus on a richer flavour for the curry paste itself. Peanuts are a key ingredient, giving the curry a nutty depth and slightly sweet taste.

The curry is less watery than its counterparts and can be made with beef, chicken or tofu for a vegetarian option.

5. Massaman Curry (Gaeng Massaman)

Massaman Curry brings a fusion of Thai and Persian influences. The result is a rich, aromatic curry that is less spicy but incredibly flavourful. It contains a unique combination of spices, including cinnamon, star anise, and cloves.

Potatoes, onions, and peanuts are stewed in coconut milk, making it a thick, hearty curry that everyone will enjoy. It’s the perfect choice for a cold day, offering gentle heat and a depth of flavour that is both satisfying and warming.

Each of these Thai curry dishes offers a unique taste experience, from the fiery kick of the Green and Red Curries to the milder, aromatic flavours of Yellow, Panang, and Massaman curries. Dining at a Thai restaurant in the Lake District this winter promises not just a meal, but a culinary journey that warms the body and soul.