curry
Red Curry
แกงแดง
Medium
Red Curry (Gaeng Daeng) is a rich, aromatic curry made from dried red chilli paste simmered in coconut milk with your choice of protein and vegetables. It balances heat and sweetness with a deep, complex flavour profile.
Cultural Origin
Gaeng phet, red curry, is a Central Thai curry whose deep red colour comes from dried red chilies pounded with galangal, lemongrass, garlic, shallot and shrimp paste. It is one of the oldest curry pastes in the Thai canon and is documented in 19th-century palace cookbooks. The dish is now made nationwide in countless permutations with chicken, duck, beef, pork or fish.
Regional Variants
| Region | How it differs |
|---|---|
| Central | The Bangkok version is balanced sweet-spicy with coconut milk, Thai eggplant, sweet basil and bamboo shoots. |
| Southern | Southern red curries are hotter and more pungent, often with seafood or sator beans and less sugar. |
| Northern | Northern versions often skip or reduce coconut milk, producing a thinner, more herb-forward broth. |
Allergens & Sensitivities
coconutshellfishshrimp pastefishchiligarlic
Key Ingredients
- red curry paste
- coconut milk
- chicken or beef
- bamboo shoots
- Thai basil
Where to Try It
Order it at any Thai restaurant — it's one of the most widely available and reliably delicious curries on any menu.
Tips
- Bamboo shoots and pea aubergines are the classic vegetables — don't substitute them if the option is available.
- Red curry is excellent the next day as the flavours deepen overnight.