FuzzyBot: Updating to match new version of source page

2025-07-03T05:30:43Z

Updating to match new version of source page

New page

<languages />
{{Short description|Thai dish}}
{{Infobox prepared food
| name = Red curry
| image = Kaeng phet mu.jpg
| image_size = 250px
| caption = Red curry with pork
| alternate_name = Kaeng phet
| country = [[Thailand]]
| region =
| creator =
| course =
| type = [[Thai curry]]
| served = Hot
| main_ingredient = {{hlist|[[Curry|Curry paste]]|([[garlic]]|[[shallot]]s|(dried) red [[chili pepper]]s|[[galangal]]|[[shrimp paste]]|[[Edible salt|salt]]|[[kaffir lime]] peel|[[coriander]] root| coriander seed|[[cumin]] seeds|[[peppercorn]]s|[[lemongrass]])|[[coconut milk]]}}
| variations =
| calories =
| other =
}}
[[File:Vatch kaeng phet.jpg|thumb|upright|Some of the ingredients for the paste]]

'''Red curry''' ({{langx|th|แกงเผ็ด}}, {{RTGS|''kaeng phet''}}, {{IPA|th|kɛːŋ pʰèt|pron|label=pron.}}, lit. 'spicy curry') is a [[Thai cuisine|Thai dish]] consisting of red [[curry paste]] cooked in [[coconut milk]] with meat such as [[Chicken (food)|chicken]], [[beef]], [[pork]], [[Duck (food)|duck]] or [[Shrimp and prawn as food|shrimp]] added, or else a vegetarian protein source such as [[tofu]].

==Red curry paste==
The base Thai red curry paste ({{langx|th|พริกแกงเผ็ด}}, {{RTGS|''phrik kaeng phet''}}) is traditionally made with a [[mortar and pestle]], and remains moist throughout the preparation process. The red coloring is derived from dry red spur chillies ({{langx|th|พริกแห้งเม็ดใหญ่}}, {{RTGS|''phrik haeng met yai''}}) – which is dried ''phrik chi fa'' red chilies. The main ingredients include (dried) red [[chili pepper]]s, [[garlic]], [[shallot]]s, [[galangal]], [[shrimp paste]], [[Edible salt|salt]], [[makrut lime]] leaves, [[coriander]] root, coriander seeds, [[cumin]] seeds, [[peppercorn]]s and [[lemongrass]]. Today, the prepared Thai red curry pastes are available at markets produced in mass quantities, and also available in bottles and jars produced by some brands.

==Ingredients and preparation==
The prepared red curry paste is cooked on a saucepan with cooking oil, to which [[coconut milk]] is added. Then the meat as protein source is added into the curry-base soup. Various kinds of meats are used in red curry, such as [[Chicken (food)|chicken]], [[beef]], [[pork]], [[Shrimp and prawn as food|shrimp]], [[Duck (food)|duck]], and even exotic meats such as [[frog]] and [[snake meat]]s. The most common, however, are chicken, pork and beef. The meat is cut into bite-sized pieces. Common additives are [[fish sauce]], sugar, chopped [[makrut lime]] leaves, [[Thai eggplant]], [[bamboo]] shoots, and [[Thai basil]] (''bai horapha'').

[[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]].

Red curry paste itself is the core flavouring for a number of other dishes such ''thot man pla'' (fish cakes) and ''sai ua'' (grilled [[Chiang Mai]] sausage).

==See also==
* [[Coconut soup]]
* [[Thai curry]]
* [[Green curry]]
* [[Massaman curry]]

==External links==
* [http://www.templeofthai.com/cooking/curry-by-color.php Article About Red Curry and other Thai curries]
* [https://www.eatingthaifood.com/thai-red-curry-paste-recipe/ Red Curry Paste recipe]

{{Cuisine of Thailand}}

[[Category:Thai curries]]
[[Category:Foods containing coconut]]
{{二次利用|date=28 June 2025, at 19:46}}

Red curry/en - Revision history

FuzzyBot: Updating to match new version of source page