Origin and production
“ CREAMY RED CURRIES WITH CHICKEN AND VEGETABLES ”.
Red Thai curry is a classic spice blend from Thai cuisine, made from dried red chilies, herbs, and aromatic spices. Its vibrant red color comes from the chilies and bell peppers, which give the mixture its distinctive appearance. Milder than green Thai curry, it is still rich in flavor and is traditionally used in savory meat, fish, and vegetable dishes.
Taste and aroma
Robust, aromatic, and mildly spicy – this Thai red curry combines the warmth of red chilies with the earthy depth of cumin and fennel. Lime and lemon add fresh, citrusy notes, while nutmeg, star anise, and cloves lend a gentle, warm spice. Ginger and galangal provide a vibrant freshness that rounds out the aroma and gives the curry its balanced complexity.
Application
Ideal for curries with poultry, beef, pork, shrimp, or vegetables. Combined with coconut milk, it creates a creamy, aromatic sauce that's perfect with rice or noodles. Also excellent for soups, stir-fries, or as a marinade for grilled meats. For best flavor, briefly toast the mixture in oil before adding liquid.
Interesting facts
Red Thai curry, called "Kaeng Phet" in Thai, is one of Thailand's most popular curries. It is often used as the base for numerous traditional dishes and offers the ideal balance between spiciness, flavor, and freshness. In Thai cuisine, the color red symbolizes vitality and energy – an expression of culinary passion.
Ingredients
Coriander, coriander leaves, cumin, fennel, pepper, cloves, onions, garlic, star anise, galangal, ginger, lime, lemon, nutmeg, chili, lime leaves, paprika
