Red curry, or spicy curry(แกงเผ็ด kaeng phed), is a spicy coconut milk-based curry of central Thai cuisine. The red color comes from the curry paste, which is made with red chilies. Red curry tends to be spicy, but the spice is mitigated by coconut milk. Besides spicy, there are also salty, savory, sweet, and sour flavors.

Chicken, thai eggplant, and pea eggplant are commonly used as main ingredients. Shrimp also works well. Fish sauce is often added. The vegan recipe below uses mushroom and thai eggplant.

Serve red curry with rice. It is usually garnished with thai basil. Sometimes, coriander leaves or other herbs can be used for garnish, and lime and extra chili can be served alongside.

Recipe

Ingredients

• 2 clove garlic
• 2 – 4 red bird eye chili(พริกขี้หนู)
• 2 red cayenne chili(พริกชี้ฟ้า) [substitute mild red chili, even red bell pepper, seeded]
• ½ tsp salt
• 1 tsp coriander seed
• 1 tbsp piece galangal
• 2 – 4 small shallot [substitute 1 large shallot]
• 1 stalk lemongrass, smashed (optional)
• 2 kaffir lime leaf (optional)
• 1 cup oyster mushroom or other mushroom, roughly chopped
• 4 thai eggplant, quartered
• 12 pea eggplant (optional)
• 2 cup coconut milk
• 1 tbsp palm sugar
• 1 lime juice or tamarind water
• 1 sprig thai basil (optional)

Directions

• pound garlic, red thai chili, salt, red chili, coriander seed, galangal, shallot
• saute paste, ½ cup coconut milk, lemongrass, kaffir lime leaf
• add mushroom, eggplant, remaining coconut milk, palm sugar
• simmer until cooked
• remove lemongrass, kaffir lime leaf
• mix in lime juice
• garnish with thai basil
• serve