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  Restaurant Name  
Cuisines Herbal Spice Curry Yeast Recipe  
Yellow curry
Massaman curry
Green curry
Red curry
Phanaeng curry
Khao soi
Kaeng som

Red Curry

Green Curry

Red curry (Thai: แกงเผ็ด; RTGS: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup) is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option. This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice. The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians. There are, however, vegetarian red curry pastes available.

Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).

Primary ingredientss

Chicken, beef, pork, duck, shrimp or tofu (bite-sized pieces)

Coconut milk, kaffir lime leaves, curry paste, fish sauce.