https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ARed_curry%2F3%2FenTranslations:Red curry/3/en - Revision history2026-05-21T20:29:13ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Red_curry/3/en&diff=160415&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T05:30:40Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>==Red curry paste==<br />
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.</div>FuzzyBot