Ah, to be honest, I only know these curries from my hostel mate's descriptions and the smell from the mess! Green is fresh with chillies and herbs, red is hotter with dried red chillies, and massaman is warm with spices like cinnamon. Fish sauce gives a salty, umami punch from fermented fish, which soy sauce doesn't have. But me? I make my own *vhodlem* curry pastes with extra garlic and tamarind, because my *aai's* rule is "no fish in the kitchen" and my wallet agrees. My version makes even the mess cook ask for the recipe, *kai re!*
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