# Red curry

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**Red curry** (Thai: แกงเผ็ด, , kɛːŋ pʰèt, lit. 'spicy curry') is a [Thai dish](/source/Thai_cuisine) consisting of red [curry paste](/source/Curry_paste) cooked in [coconut milk](/source/Coconut_milk) with meat such as [chicken](/source/Chicken_(food)), [beef](/source/Beef), [pork](/source/Pork), [duck](/source/Duck_(food)) or [shrimp](/source/Shrimp_and_prawn_as_food) added, or else a vegetarian protein source such as [tofu](/source/Tofu).

## Red curry paste

The base Thai red curry paste (Thai: พริกแกงเผ็ด, ) is traditionally made with a [mortar and pestle](/source/Mortar_and_pestle), and remains moist throughout the preparation process. The red coloring is derived from dry red spur chillies (Thai: พริกแห้งเม็ดใหญ่, ) – which is dried *phrik chi fa* red chilies. The main ingredients include (dried) red [chili peppers](/source/Chili_pepper), [garlic](/source/Garlic), [shallots](/source/Shallot), [galangal](/source/Galangal), [shrimp paste](/source/Shrimp_paste), [salt](/source/Edible_salt), [makrut lime](/source/Makrut_lime) leaves, [coriander](/source/Coriander) root, coriander seeds, [cumin](/source/Cumin) seeds, [peppercorns](/source/Peppercorn) and [lemongrass](/source/Lemongrass).[1] 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.[1] 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, and duck, and exotic meats such as [frog](/source/Frog) and [snake meats](/source/Snake_meat). The most common, however, are chicken, pork and beef. The meat is cut into bite-sized pieces. Common additives are [fish sauce](/source/Fish_sauce), sugar, chopped [makrut lime](/source/Makrut_lime) leaves, [Thai eggplant](/source/Thai_eggplant), [bamboo](/source/Bamboo) shoots, and [Thai basil](/source/Thai_basil) (*bai horapha*).[2]

[Tofu](/source/Tofu), [meat analogues](/source/Meat_analogues) or vegetables such as [pumpkin](/source/Pumpkin) can be substituted as a pseudo-[vegetarian](/source/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](/source/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](/source/Chiang_Mai) sausage).

## See also

- [Coconut soup](/source/Coconut_soup)
- [Thai curry](/source/Thai_curry)
- [Green curry](/source/Green_curry)
- [Massaman curry](/source/Massaman_curry)

## References

1. Mark Wiens (June 20, 2014). ["Authentic Thai Red Curry Paste Recipe (พริกแกงเผ็ด)"](https://www.eatingthaifood.com/thai-red-curry-paste-recipe/). Eating Thaifood. Retrieved 20 May 2015.

1. surfin' chef. ["Scrumptious Thai Coconut Red Curry"](http://www.food.com/recipe/scrumptious-thai-coconut-red-curry-214590). Food.com. Retrieved 20 May 2015.

## External links

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

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Adapted from the Wikipedia article [Red curry](https://en.wikipedia.org/wiki/Red_curry) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Red_curry?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.