Authentic Thai Red Curry Paste Recipe in a Mortar & Pestle

Authentic Thai Red Curry Paste Recipe in a Mortar & Pestle

Thai red curry, known as kaeng phet, hails from the heart of central Thailand. This beloved dish is named for its vivid red color, which comes from the dried red chilies used in the curry paste. The process begins with frying the red curry paste in oil to release its aromatic flavors, followed by adding creamy coconut milk and a variety of other ingredients to create a rich and flavorful curry. While it's often enjoyed with proteins like chicken or shrimp, it can easily be made vegetarian by omitting the meat. No matter the variation, it's traditionally served with fragrant steamed jasmine rice.

Hello, I'm Breda Fenn, a recipe developer and food enthusiast based in Sydney. I have a deep appreciation for global cuisines and love to bring international flavors into my kitchen for my family to savor.

The story of Thai red curry is one of culinary tradition and cultural richness. The name kaeng phet translates to "spicy curry," but the dish offers much more than just heat. It's a harmonious blend of spicy, aromatic, and savory elements, with each batch reflecting the unique touch of its maker, depending on the type of chilies and other ingredients used.

Traditionally paired with jasmine rice, Thai red curry paste isn't limited to just one dish. It's a versatile ingredient that can enhance the flavors of fried rice, noodles, and other culinary creations.

Although pre-made curry pastes are readily available in many supermarkets, there’s something truly special about crafting your own Thai red curry paste from scratch. Using a mortar and pestle, you can finely tune the spice level, flavor profile, and texture to your preference. This hands-on approach connects you to the age-old Thai culinary techniques, ensuring a dish that’s authentically flavorful and uniquely yours. So, let’s embark on this culinary journey together and create an unforgettable Thai red curry from scratch.



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