Red Curry (Gaeng Phed Gai)

Red curry is the workhorse of Thai home cooking, and the color comes from dried red chilies pounded into the paste along with lemongrass, galangal, and shallots. It is spicier than green curry but still rounded out by coconut milk, making it the curry many people fall in love with first. Thai families make it with whatever protein is on hand — chicken, pork, or shrimp — and a good paste makes it a weeknight classic.

Rich, red, and warmly spicy

The sauce is thick and glossy, coating tender chicken and crisp bamboo shoots in a layer of warm, fruity heat. Kaffir lime leaves and Thai basil brighten every spoonful, while a little palm sugar keeps the chilies in check. It is the kind of curry that fills the house with an incredible aroma long before dinner is ready, so serve it with plenty of jasmine rice to catch every drop of the sauce.

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See where this dish fits among the world’s curries: World of Curries guide.

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