Your Guide to the Thai Curries at Aroirhinebeck
At Aroirhinebeck, curry is much more than one line on the menu—it opens a window onto Thailand's regional cooking traditions. Whether you have enjoyed curries for years or are simply deciding which to try first, this guide covers the four curries we make at our Rhinebeck restaurant so you can order with confidence.
Red Curry: The Crowd Favorite
Red curry is often the first Thai curry people try, and for good reason. At Aroirhinebeck, ours starts with dried red chilis and Thai spices, blended and gently simmered in coconut milk. We add bamboo shoots, basil, bell pepper, and zucchini for a pleasing balance of heat and freshness. Choose chicken, vegetables, or tofu, and you can upgrade with shrimp, seafood, or duck. If Thai food is new to you, this is a reassuring and satisfying place to start.
Green Curry: Bright and Aromatic
Green curry brings a little more spice than red, yet its heat is softer and more aromatic. Its distinctive scent comes from fresh green chilis, turmeric, wild ginger, and peppers. Like our red curry, it is blended and simmered in coconut milk with bamboo shoots, basil, bell pepper, and zucchini. Pick chicken, vegetables, or tofu, or add shrimp, seafood, or duck for a heartier plate. Green curry is a great fit for anyone who loves bright, herbal flavors.
Massaman Curry: Gentle and Comforting
Massaman is the mildest of our curries, making it a great choice for guests who prefer less heat. This stew-style curry features bay leaves, cloves, and a hint of cinnamon for a warm, aromatic character. Potatoes, peanuts, pineapples, and onions round it out, creating a hearty dish that feels almost like a Thai take on a comforting stew. Enjoy it with chicken, vegetables, or tofu—or treat yourself with shrimp, seafood, or duck.
Panang Curry: Silky and Mellow
Panang curry starts with red curry paste but turns out smoother and mellower, thanks to bay leaves and coconut milk. We simmer it with kaffir lime leaves and peas, creating a rich, lightly sweet sauce that coats every bite. It comes with chicken, vegetables, or tofu, and you can add shrimp, seafood, or duck for an extra layer of flavor. Panang is a favorite for anyone wanting something a little different from the standard red curry.
How to Pick Your Curry
Not sure where to start? Think about how much spice you like. Massaman is the mildest, followed by panang, then red, with green the spiciest. For a classic introduction, go with red curry. If aromatic herbs appeal to you, try green. For a comforting, stew-like dish, massaman is your best bet. And for a smooth, rich sauce, panang will not disappoint.
Each curry comes with jasmine rice, and you can adjust the spice level to your taste—just tell your server. At Aroirhinebeck, we are happy to help you find the perfect curry for your meal. Visit us at 55 E. Market St in Rhinebeck, or call (845) 876-1114 to place an order. We serve lunch Thursday through Monday from 11:30 to 3:00, and dinner every night from 5:00 to 9:00.
Whichever curry you choose, the same care goes into every plate at Aroirhinebeck—from the spice blend to the coconut milk simmer. Pair your dish with jasmine rice and let your server know your preferred heat level. We are always glad to talk through the options and help you find the curry that suits your meal.