Red curry

Red Curry is a popular dish in Thai cuisine that is characterized by its rich and aromatic flavors. The dish is named after the red color of the curry paste used in its preparation, which is made from dried red chili peppers.

Ingredients

The primary ingredients in Red Curry include red curry paste, coconut milk, meat (such as chicken, beef, or pork), and a variety of vegetables. The curry paste is traditionally made from a blend of ingredients such as dried red chilies, garlic, lemongrass, shallots, and galangal. Other common ingredients in the paste include coriander seeds, cumin, and shrimp paste.

Preparation

Red Curry is typically prepared by sautéing the curry paste in oil until fragrant, then adding the meat and vegetables. Coconut milk is then added to the pan, and the mixture is simmered until the meat is cooked through and the flavors have melded together. The dish is often garnished with fresh herbs such as basil or cilantro before serving.

Variations

There are many variations of Red Curry, both within Thailand and in Thai restaurants around the world. Some versions may include additional ingredients such as pineapple, peanuts, or seafood. The heat level of the dish can also vary widely, depending on the amount of chili peppers used in the curry paste.

Serving

Red Curry is typically served with rice, which helps to balance the heat of the dish. In Thailand, it is often eaten with a side of cucumber salad or a cooling yogurt-based dip.

See also

• Green curry
• Yellow curry
• Massaman curry
• Panang curry

   This article is a  stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Kaeng phet mu
• 
  Vatch kaeng phet