red curry

Red curry with chicken

Red curry (Thai แกงเผ็ด; IPA: [kɛːŋ pʰet]) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. Depending on the specific dish, red curry dishes may include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil and some sort of meat such as chicken, beef, pork or shrimp. Tofu or Quorn can be substituted as a vegetarian option. It is worth noting, however, that red curry paste itself almost always contains shrimp paste and is not suitable for vegetarians, although it is suitable for pescatarians.

Although recipes vary by locale, this dish normally has a thick, soup-like consistency and is served in a bowl with a side of rice. In Thailand, red curry is often cooked with Thai eggplant, which can be substituted with eggplant or omitted altogether. Bamboo shoots are also a popular choice.

Red curry paste itself is the core ingredient of a number of other non-related dishes such as Satay and Tod Mun.

Its name, "red curry", is consistent with Thai "curry" dishes, which are frequently identified solely by their color, other common types being yellow curry and green curry. However, the yellow curry is also called gaeng curry (by various spellings), which actually means curry. The other kinds of gaeng, such as red, are also called curry in English, though in Thai it is yellow gaeng that is called curry.

Primary ingredients

• chicken, beef, pork, shrimp or tofu (bite-sized pieces)
• coconut milk
• kaffir lime leaves
• curry paste
• fish sauce

See also

• Curry powder, Green curry, Yellow curry

External links

• Thai Red Curry Pork
• Green and Red Curry paste recipes

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