Although when Americans hear the word "curry" they think of Indian food (even if the English definition of curry is different from the Indian definition of curry), some of the best curries in the world come from Thailand. For Thailand, the definition is neither a stew nor powered, but rather a paste and any dish that incorporates them.

"What makes Thai curry interesting is the diversity of curries and the flavors they create," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "And while almost everyone associates Thai curry with spicy, that is only partly true."

Thai curry did come from India and is usually meat, fish and/or vegetable dishes in a sauce based on a paste made of chilies, spices and herbs. But like most ingredients and cuisines that made their way to Thailand, the Thai people recreated it.

"When the Portuguese brought chili to Thailand, it opened an entirely different level of cuisine because the peppers richly enriched the ability to balance spiciness," Wong said. "Specific to curry, the Thai people also wanted to create something fresher and more aromatic than Indian cuisine because all of the senses are so very important."

Of the most popular Thai curries, Wong says there are six. They include: green, panaeng (sometimes spelled phanaeng or pa-nang), red, yellow, mussamun (sometimes spelled Massaman), and roasted (nam prik phoa). He says khao soi is also common, but mostly in northern Thailand because of the Laos influences there.

Six Exceptional Thai Curries.

• Green Curry. The primary ingredient is made from Thai green bird chilies, which are very hot. However, green curry also has a distinct sweetness (in part from Kaffir lime zest and coconut milk). It is usually used with beef, pork, chicken, and fish ball.

• Panaeng Curry. Milder than many curries, the primary ingredient is red chili peppers. It was originally created as a beef curry sauce, but some people substitute tofu for the meat. It also works well with shrimp and fish.

• Red Curry. The primary ingredient is red chili peppers with more garlic than other curries. It is often served with chicken, beef, pork, or any other meats. It is frequently used as a core flavoring for fish cakes.

• Yellow Curry. The primary ingredient is red chili peppers with the addition of cloves, giving it a distinct taste. It is called yellow curry, but it not really yellow as much as it is a browner shade of red. It is most often used with chicken, fish or vegetables.

• Mussamun Curry. The primary ingredients include red chili peppers with more shallots, giving it a milder taste. It is said to have been an adaption from a Muslim beef dish, but Thai people use it for duck, tofu, chicken, and pork as well.

• Roasted Chili Curry. The primary ingredient is red chili peppers, along with more tamarind. It is very versatile; sometimes being incorporated in soups, salads, and stir-fry dishes.

"We typically employ green curry, red curry, and pa-nang curry into our curry dishes," said Wong. "But what is most important to us is that we make all of our curries from scratch. My family has a great distaste for curries that are premixed or powders, given that the process to make a great curry begins with a chef."

According to Wong, fresh ingredients (although red chilies are dried) is critical to making the best Thai curries. Almost none of the ingredients are dried powders and they never use mixes. Along with the ingredients, balance and contrasting flavors make the dishes stand out. The entire point of making curry with coconut milk or cream is to cool down the chili.

Kung Fu Plaza is the oldest and most authentic Las Vegas Thai and Chinese restaurant since 1973. It is open from 11 a.m. to 11 p.m. every day. It was named Kung Fu before Thai food was ever popular in the United States as a way to distinguish it from Chinese.