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Red Curry
Red curry (Thai: แกงเผ็ด; RTGS: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup) is
a popular Thai dish consisting of curry paste to which coconut milk is added. The
base is properly made with a mortar and pestle, and remains moist throughout the
preparation process. The main ingredients are garlic, shallots, (dried) red chili
peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander
seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce,
sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as
chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables
such as pumpkin, can be substituted as a vegetarian option. This dish normally has
a soup-like consistency and is served in a bowl and eaten with steamed rice. The
standard red curry paste contains shrimp paste, which renders it inappropriate for
vegetarians. There are, however, vegetarian red curry pastes available.
Red curry paste itself is the core flavouring for a number of other non-related
dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).
Primary ingredientss
Chicken, beef, pork, duck, shrimp or tofu (bite-sized pieces)
Coconut milk, kaffir lime leaves, curry paste, fish sauce.
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