Red curry: Difference between revisions
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{{Short description|Thai dish}} | {{Short description|Thai dish}} | ||
{{Infobox prepared food | {{Infobox prepared food | ||
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[[File:Vatch kaeng phet.jpg|thumb|upright|Some of the ingredients for the paste]] | [[File:Vatch kaeng phet.jpg|thumb|upright|Some of the ingredients for the paste]] | ||
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'''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''' ({{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]]. | ||
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==Red curry paste== | ==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. | 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. | ||
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==Ingredients and preparation== | ==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''). | 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''). | ||
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[[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. | [[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. | ||
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This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed [[rice]]. | 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). | 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). | ||
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==See also== | ==See also== | ||
* [[Coconut soup]] | * [[Coconut soup]] | ||
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* [[Massaman curry]] | * [[Massaman curry]] | ||
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==External links== | ==External links== | ||
* [http://www.templeofthai.com/cooking/curry-by-color.php Article About Red Curry and other Thai curries] | * [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] | * [https://www.eatingthaifood.com/thai-red-curry-paste-recipe/ Red Curry Paste recipe] | ||
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{{Cuisine of Thailand}} | {{Cuisine of Thailand}} | ||
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[[Category:Thai curries]] | [[Category:Thai curries]] | ||
[[Category:Foods containing coconut]] | [[Category:Foods containing coconut]] | ||
{{二次利用|date=28 June 2025, at 19:46}} | {{二次利用|date=28 June 2025, at 19:46}} | ||
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Latest revision as of 14:30, 3 July 2025
 Red curry with pork | |
| Alternative names | Kaeng phet |
|---|---|
| Type | Thai curry |
| Place of origin | Thailand |
| Serving temperature | Hot |
| Main ingredients |
|
Red curry (Thai: แกงเผ็ด, RTGS: kaeng phet, th, lit. 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat such as chicken, beef, pork, duck or shrimp added, or else a vegetarian protein source such as tofu.
Red curry paste
The base Thai red curry paste (Thai: 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 (Thai: พริกแห้งเม็ดใหญ่, RTGS: phrik haeng met yai) – which is dried phrik chi fa red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns 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, beef, pork, shrimp, duck, and even exotic meats such as frog and snake meats. 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
External links
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Red curry(28 June 2025, at 19:46編集記事参照)を素材として二次利用しています。 Item:Q22541  |