Translations:Red curry/4/en

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).