Gaeng is a Thai word for the world-famous Thai curry paste, either yellow, red, or green in color, sorted by the order of spiciness where yellow curry is slightly spicy and green curry is the spiciest. Yellow curry consists of coconut milk as its base and toasted and powdered variety of spices such as turmeric, anise, cinnamon, dried chilis, bay leaves, ginger, coriander, cumin, and fermented shrimp paste.
Yellow curries are often prepared with bits of beef, lamb or chicken, onions, potatoes, and pineapple. Red curries consist of coconut milk, red chili powder, white pepper, cumin, nutmeg, coriander, garlic, lemongrass, ginger, and grated kaffir limes.
This devilishly hot curry pairs well with beef or chicken and Thai eggplants. There is also a popular Thai curry that is not linked with a specific color - massaman curry, consisting of cumin, caraway, cloves, anise, cinnamon, cardamom, white pepper, ginger, nutmeg, cashews, lime, garlic, lemongrass, and the extremely hot bird's eye chilis.