Definitely worth trying. Couple of things to bear in mind:

• Green curry is the spiciest. (Contrary to what many people seem to think.) It tends to have a more bite than the other types.
• Red curry is more moderately spicy. It tends to be marginally sweeter than green and (IMO) has a richer, fuller flavor.
• Yellow curry is usually slightly less spicy, sweeter, and richer again.

If you're comfortable with some heat, I'd recommend going for a red curry. Really it's the flavor profile that varies with the color rather than the heat, since any type can be made more/less spicy by varying the amount of chili peppers used. You can always ask them to keep the spiciness mild/moderate.

All 3 above are based on coconut milk, which makes them all slightly sweet. (Compared to, say, some tomato-based Indian curries, or other broth-like Thai curries that don't feature coconut milk.) And Thai curries typically use fresh ingredients over dried spices. I'm not sure if it's a combination of those two factors or something else entirely, but I find that Thai curries give you the spicy bite which then clear off your palate relatively quickly -- it doesn't linger in the mouth, building and burning over time as some Indian and Mexican spices seem to.

 
Massaman curry is another alternative, especially if you're concerned about the heat. It's rich but usually only mildly spicy, with ingredients (potatoes, peanuts) and spices (cardamom, cloves, star anise, etc.) not found in other Thai dishes, having Indian and Malay influences.

 
Quality can vary depending where you go, so it's kind of the luck of the draw unless someone can give you a recommendation locally. That said, I've only ever had one bad Thai curry. (Oily, glutinous and luminous pink, rather than thick, smooth and red. The whole thing tasted like what can only be described as a cheap Chinese takeout -- really no Thai flavors at all, very weird.)