Red Curry

1. 1

   Prepare the ingredients

   Cut chicken into bite-sized pieces. Quarter Thai eggplants, slice bamboo shoots and bell peppers. Tear kaffir lime leaves in half, removing the central stem. Bruise lemongrass stalks and cut into 2-inch pieces. Prepare all aromatics.

   10m

   Tips:

   • • Keep chicken pieces uniform in size for even cooking
   • • If using regular eggplant, cut into cubes and soak in salted water to prevent browning
2. 2

   Fry the curry paste

   Heat a wok or large pan over medium-high heat. Add 1/2 cup of the thick coconut cream (from the top of the can) and bring to a boil. Add the red curry paste and stir continuously to break up any lumps. Fry the paste in the coconut cream for 3-4 minutes until fragrant and the oil begins to separate from the paste. You should see a red oil layer forming on the surface.

   4m

   Tips:

   • • This step is crucial for developing deep flavors - don't rush it
   • • The paste should sizzle and become aromatic
   • • If using optional garlic, ginger, and fresh lemongrass, add them with the paste to enhance flavor
3. 3

   Cook the protein

   Add the chicken pieces to the curry paste and stir to coat each piece thoroughly with the paste. Cook for 2-3 minutes, stirring frequently, until the chicken is sealed and partially cooked on the outside.

   3m

   Tips:

   • • Make sure each piece of chicken is well coated with the aromatic paste
   • • For tofu, handle gently to prevent breaking
4. 4

   Add liquids and simmer

   Pour in the remaining coconut milk and chicken stock. Stir well to incorporate the curry paste. Add half of the fish sauce (1.5 tbsp), palm sugar, and kaffir lime leaves. If using, add the lemongrass and galangal slices. Bring to a gentle simmer and cook for 8-10 minutes, stirring occasionally.

   10m

   Tips:

   • • Don't boil vigorously or the coconut milk may separate and become oily
   • • Maintain a gentle simmer for tender chicken and smooth sauce
   • • The sauce should reduce slightly and thicken
5. 5

   Add vegetables

   Add the Thai eggplant, bamboo shoots, and bell peppers to the curry. Stir gently to mix. Continue simmering for 6-8 minutes until the vegetables are tender but still have some texture, and the chicken is fully cooked through.

   8m

   Tips:

   • • Thai eggplants cook faster than regular eggplants
   • • Don't overcook the vegetables - they should retain a slight bite
   • • The curry should be fragrant and the sauce should coat the back of a spoon
6. 6

   Final seasoning and serve

   Taste and adjust the seasoning with the remaining fish sauce, more palm sugar if needed, or a squeeze of lime juice for brightness. Remove from heat and stir in the Thai basil leaves just before serving (reserve some for garnish). Garnish with fresh basil leaves and sliced red chilies. Serve immediately with steamed jasmine rice.

   2m

   Tips:

   • • Balance the flavors: salty (fish sauce), sweet (palm sugar), spicy (curry paste), and sour (lime)
   • • Add basil at the last moment to preserve its fresh, aromatic flavor
   • • Remove lemongrass stalks and galangal slices before serving, or warn diners they're not meant to be eaten

• •Use full-fat coconut milk for authentic richness and texture - light coconut milk won't give the same creamy result
• •To improve store-bought curry paste flavor, fry it with fresh garlic, ginger, and lemongrass
• •Thai red curry can be made as a soup-like curry (creamy and saucy) or as Pad Prick Gaeng (fried style with minimal sauce)
• •The key to great curry is frying the paste in coconut cream until the oil separates - this is called 'cracking' the coconut milk
• •Most Thai people buy pre-made curry paste rather than making it from scratch - there's no shame in using quality store-bought paste
• •For a richer curry, use half coconut cream and half coconut milk
• •Fish sauce is the essential seasoning for Thai curries - add it gradually and taste as you go
• •Make the curry ahead and reheat gently - the flavors develop even more after resting
• •Leftover curry keeps well in the refrigerator for 3-4 days and can be frozen for up to 3 months

• •
  jasmine-rice
• •
  roti
• •
  pad-thai
• •
  som-tam
• •
  thai-iced-tea
• •
  spring-rolls
• •
  thai-fish-cakes
• •
  mango-sticky-rice

Red curry (Gaeng Phed) originated in central Thailand during the Ayutthaya period (1351-1767), a time of flourishing trade and cultural exchange. The early foundations evolved from basic chili pastes integral to Thai cooking since the 13th century during the Sukhothai Kingdom, when coarse pastes made from local ingredients like lemongrass, peppercorns, and tamarind served as flavor bases for stews and soups. A pivotal transformation occurred in the 16th century when Portuguese traders introduced chili peppers from the Americas to Thailand, fundamentally altering pre-existing milder stews by infusing them with intense heat and vibrant color. During the 19th and 20th centuries, Thai curries underwent refinements in the royal courts of the Rattanakosin Kingdom (1782-present), where court chefs standardized recipes by balancing spice intensities with coconut milk and fresh herbs. Today, Gaeng Phed is possibly the most well-known curry in Thailand, available everywhere and listed on every restaurant menu, beloved by both Thais and international visitors.

Authentic Thai red curry is characterized by several key elements: (1) The curry paste should be fried in coconut cream until the oil separates, creating a rich, fragrant base - this technique is called 'cracking' the coconut milk; (2) Traditional Thai red curry uses full-fat coconut milk, never light or reduced-fat versions; (3) The red color comes from dried red spur chilies (phrik chi fa), not food coloring; (4) Fish sauce is the primary seasoning, providing essential umami and saltiness that soy sauce cannot replicate; (5) Palm sugar balances the heat and salt with subtle sweetness; (6) Fresh aromatics like kaffir lime leaves and Thai basil are added at the end to preserve their bright flavors; (7) Traditional vegetables include Thai eggplant (small, bitter, and slightly crunchy), bamboo shoots, and sometimes yard-long beans - while bell peppers are common in Western versions, they're not traditional; (8) The curry should have a balance of flavors: spicy, salty, sweet, and slightly sour; (9) Most Thai people use store-bought curry paste from trusted brands rather than making it from scratch; (10) There are two styles of red curry - the common soup-like version (creamy with plenty of sauce) and Pad Prick Gaeng (fried with minimal liquid, served on a plate). Authentic preparation respects these traditional methods while allowing for regional and personal variations.