Red curry
From Wikipedia, the free encyclopedia
Red curry (Thai แกงเผ็ด; IPA: [kɛːŋ pʰet]) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. Red curry dishes may include ingredients such as kaffir lime leaves or peel, Thai eggplant, bamboo shoots, thai basil, and some sort of meat such as chicken, beef, pork, shrimp, or more often duck. Tofu or Meat analogues can be substituted as a vegetarian option. This dish normally has a thick, soup-like consistency and is served in a bowl with a side of rice. As red curry paste generally contains shrimp paste, it is not suitable for vegetarians. Although Panang and Gaeng Ped are red colored curries, they aren't called "Red Curry".
Red curry paste itself is the core ingredient of a number of other non-related dishes such as Satay and Tod Mun.
Its name, "red curry", is consistent with Thai "curry" dishes, which are frequently identified solely by their color, other common types being yellow curry and green curry. However, the yellow curry is also called gaeng curry (by various spellings), which actually means curry. The other kinds of gaeng, such as red, are also called curry in English, though in Thai it is yellow gaeng that is called curry (Ga-ree).
[edit] Primary ingredients
- chicken, beef, pork, duck, shrimp or tofu (bite-sized pieces)
- coconut milk
- kaffir lime leaves
- curry paste
- fish sauce
[edit] See also
[edit] External links
 |
This article related to a type of cuisine is a stub. You can help Wikipedia by expanding it. |
|
|||||||||||||||||
