Thai Curries, explained. Common aromatics included, but not limited to: shallots, garlic, ginger, lemongrass, galangal, kaffir lime leaves, and more. FYI, there’s also thicker and creamier curries like massaman curry, which is reddish in color, and Khao Soi, which is deep yellow, and served with noodles and meat. | Shaunson Explains
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