Red curry/ja: Difference between revisions
Created page with "==外部リンク== * [http://www.templeofthai.com/cooking/curry-by-color.php レッドカレーと他のタイカレーに関する記事] * [https://www.eatingthaifood.com/thai-red-curry-paste-recipe/ レッドカレーペーストレシピ]" |
Created page with "==関連項目== * Coconut soup/ja * タイカレー * グリーンカレー * Massaman curry/ja" |
||
| Line 41: | Line 41: | ||
</div> | </div> | ||
==関連項目== | |||
* [[Coconut soup/ja]] | |||
* [[Coconut soup]] | * [[Thai curry/ja]] | ||
* [[Thai curry]] | * [[Green curry/ja]] | ||
* [[Green curry]] | * [[Massaman curry/ja]] | ||
* [[Massaman curry]] | |||
==外部リンク== | ==外部リンク== | ||
Revision as of 14:34, 3 July 2025
| レッドカレー | |
|---|---|
 豚肉のレッドカレー | |
| 別名 | ゲーンペッ |
| 種類 | タイカレー |
| 発祥地 | タイ |
| 提供時温度 | ホット |
| 主な材料 | |
レッドカレー（Thai: แกงเผ็ด、RTGS: kaeng phet、th、文字通り「辛いカレー」）は、タイ料理の一種である。レッドカレーペーストをココナッツミルクで調理し、鶏肉、牛肉、豚肉、鴨肉、エビなどの肉類、または豆腐などのベジタリアンタンパク質源を加える。
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).
関連項目
外部リンク
 | 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)を翻訳して二次利用しています。 |