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Red Curry recipes have been around for centuries and are a staple in Thai cuisine. There are many different variations of red curry, but the most common ingredients include red chili peppers, garlic, ginger, and coconut milk.
Red curry is believed to have originated in Central Thailand, and the first written record of a red curry dish dates back to 1833. The dish was made with pounded chili peppers, garlic, galangal, and salt, and was served with rice and vegetables.
Over the years, red curry has evolved and now includes a variety of different ingredients. The dish is typically made with chicken, beef, or shrimp, but can also be made vegetarian. Red curry is often served with steamed rice and a side of vegetables.
Making red curry can be a delicious and easy meal to make! My advice for making the best red curry would be to use a high quality curry paste and let it simmer for a few minutes to bring out the flavors. Additionally, you can experiment with adding a few different ingredients, such as coconut milk, fish sauce, and Thai basil, to give it a unique flavor. Additionally, I recommend adding some vegetables, such as bell peppers, carrots, onions, and mushrooms, to give it an extra depth of flavor. Last but not least, let your red curry simmer for at least 15 minutes to ensure the flavors have blended together before serving.
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|red curry paste|
|thai red curry paste|
|light brown sugar|
|quantity thai red curry paste|
|brown jasmine rice|