Phrik Gaeng Liang — Herb-Forward Paste / พริกแกงเลียง

Central Thai — considered one of the most ancient Thai preparations; associated with the royal court cuisine tradition

Gaeng liang paste is arguably the most unusual of the standard Thai curry pastes — it uses no coconut milk in its curry, is based on white pepper and shrimp paste rather than dried chillies, and is specifically designed to highlight a changing roster of seasonal vegetables and fresh herbs. The paste itself is simple: dried shrimp, white pepper, shallots, and kapi pounded together — the complexity comes from the specific vegetables added to the broth during cooking. It is considered one of the oldest Thai curry preparations, predating the chilli (which arrived from the Americas in the 16th century), and its flavour profile reflects pre-chilli Thai cooking.

Gaeng liang is the Thai curry for cooks and diners who want to understand where the cuisine comes from — its quiet, herb-forward, white-pepper warmth is a window into pre-Columbian Thai cooking.