Red curry

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Red curry
Kaeng phet mu.jpg
Red curry with pork
Place of origin
Thailand
Main ingredients
Curry paste (garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns, lemongrass), coconut milk
Cookbook:Red curry  Red 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, meat analogues or vegetables such as pumpkin can be substituted as a pseudo-vegetarian option, but due to the presence of shrimp paste in curry paste, substituting protein does not make the dish vegetarian. There are, however, vegetarian red curry pastes available.

This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.

Some of the ingredients for the paste

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 ingredients[edit]

See also[edit]

External links[edit]