Red curry

Red curry

Red curry with pork
Type	Curry
Place of origin	Thailand
Main ingredients	Curry paste (garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns, lemongrass), coconut milk

Red curry (Thai: แกงเผ็ด; rtgs: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup) is a popular Thai dish consisting of red curry paste cooked in coconut milk and added with meat; such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.

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 derived from dry red spur chillies (Thai: พริกแห้งเม็ดใหญ่ rtgs: prik haeng met yai) – which is dried prik chee fa red chilies. The main ingredients include (dried) red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime peel, 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 bottled jar produced by some brands.