How to make Thai Red Curry
A real crowd pleaser 'Gaeng Ped', our classic red curry made from dried red chillies blended with coconut milk.
Learn how to make this creamy and delicious traditional Thai red curry at home. Thai Red Curry is less spicy than Thai Green Curry so is great for all the family - even the little ones!
50g Red curry paste*
450 ml. Coconut milk
4 Red Thai Chillies
2 Tsp palm Sugar
2 Tbsp Fish Sauce
10 Basil Leaves
2 Tbsp vegetable oil
4 x Fresh Red (or dry) chillies
2 x Shallots
2 x Lemon grass
½ x Galangal
2 x Garlic
1 Tsp Salt
1 Tbsp shrimp paste
4 Kaffir lime peel (or Lime Leaves).
*Using a pastel and mortar, crush and mix together all the ingredients until it form a thick green paste.
Make the curry paste
Put a medium sized pan on a medium heat
Add the oil and curry paste, stir it until fragrant.
Reduce the heat, gradually add a little coconut milk at a time and stir until a film of red oil surfaces.
When the curry is boiling, add the chicken and kaffir lime leafs.
Cook for 10 minutes until the chicken is thoroughly cooked.
Add the fish sauce, salt, sugar, red chillies, citrus leaves, basil and stir it for a few seconds over the heat to warm them through.
Turn the heat off and serve it warm with hot rice or rice noodle.