Red curry (kaeng phet) is a Thai dish of red curry paste cooked in coconut milk, served with meat—chicken, beef, pork, duck, or shrimp—or tofu.
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How it works, in terms someone would actually use
The prepared red curry paste is cooked in a saucepan with oil, then coconut milk is added.
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What it gets right
It delivers layered aroma and heat: dried red spur chilies provide color and spice; garlic, shallots, galangal, lemongrass, coriander root and seeds, cumin, peppercorns, makrut lime leaves, shrimp paste, and salt build complexity.
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What it does not
Versions made with shrimp paste are not vegetarian, even when tofu or vegetables replace the meat.
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What it changed
The same curry base accommodates chicken, beef, pork, duck, shrimp or tofu, giving the dish a range of versions.
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Who it is for, and who it is not
It suits someone looking for a coconut-milk curry with chili and aromatic herbs.
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Is it worth your time
It is worth your time if you seek a Thai curry with bold chili heat, aromatic herbs, and coconut richness.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It delivers layered aroma and heat: dried red spur chilies provide color and spice; garlic, shallots, galangal, lemongrass, coriander root and seeds, cumin, peppercorns, makrut lime leaves, shrimp paste, and salt build complexity.
What does not
Versions made with shrimp paste are not vegetarian, even when tofu or vegetables replace the meat.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Red curry (kaeng phet) is a Thai dish of red curry paste cooked in coconut milk, served with meat—chicken, beef, pork, duck, or shrimp—or tofu.
How it works, in terms someone would actually use
The prepared red curry paste is cooked in a saucepan with oil, then coconut milk is added.
What it gets right
It delivers layered aroma and heat: dried red spur chilies provide color and spice; garlic, shallots, galangal, lemongrass, coriander root and seeds, cumin, peppercorns, makrut lime leaves, shrimp paste, and salt build complexity.
What it does not
Versions made with shrimp paste are not vegetarian, even when tofu or vegetables replace the meat.
What it changed
The same curry base accommodates chicken, beef, pork, duck, shrimp or tofu, giving the dish a range of versions.
Who it is for, and who it is not
It suits someone looking for a coconut-milk curry with chili and aromatic herbs. Anyone avoiding shrimp paste needs to check the particular preparation.
Is it worth your time
It is worth your time if you seek a Thai curry with bold chili heat, aromatic herbs, and coconut richness.
Rendang is a slow-cooked meat dish stewed in spiced coconut milk until tender and glossy, originating in the Malay and Minangkabau cultures of the Malacca Strait region.