Cooking in
Japan
Thai · Central Thailand
Thai Red Curry
Thai red curry (kaeng phet) is the oldest and most versatile of the Thai curry family — the paste is made from dried red chillies, and the heat level is significant. It is a cooking medium as much as a specific dish: any protein, any vegetable, any combination. The paste is fried in coconut cream, the protein added, the coconut milk added, and the vegetables added in order of cooking time. The balance of hot, salty, and slightly sweet defines the finish.
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Cook
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
45g
Thai red curry paste
400ml
coconut milk
full fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri Lanka
350g
chicken breast
sliced thin
Your own market
100g
bamboo shoots
fresh or canned, drained
Origin · Japan
75g
Thai eggplant
quartered
Your own market
2
long red chillies
split lengthwise
20ml
fish sauce
Your own market
12g
palm sugar
Origin · Indonesia
1 bunch
Thai sweet basil (30g)
Origin · New Zealand
2
kaffir lime leaves
torn
II
The Method
1
Pour coconut milk into a wok or curry pot; bring to a simmer over medium-high heat.
From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →
2
Dissolve red curry paste thoroughly into the coconut milk, stirring continuously for 1–2 minutes.
From the canon — The foundational red curry paste of the Thai kitchen — built on dried long red chillies soaked and pounded with lemongrass, galangal, kaffir lime zest, coria… Red Curry Paste (Krung Gaeng Phet Daeng) →
3
Add sliced chicken and stir to coat; maintain a gentle simmer for 6 minutes.
4
Introduce bamboo shoots, eggplant, and chillies; continue simmering 5 minutes until vegetables soften slightly.
From the canon — Fresh bamboo shoots — no mai (หน่อไม้) — are used throughout Thai cooking in curries, stir-fries, soups, and salads. Bamboo Shoots (No Mai): Preparation and Bitterness Reduction →
5
Season with fish sauce and palm sugar; taste and adjust balance of heat and sweetness.
From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →
6
Add torn kaffir lime leaves and fold in Thai sweet basil just before serving.
7
Transfer to a serving bowl and serve over steamed jasmine rice.
From the canon — Thai jasmine rice — khao hom mali (fragrant jasmine rice) — cooked by the absorption method: precisely measured rice washed to remove surface starch, combine… Jasmine Rice (Khao Hom Mali): The Absorption Method →
III
Sensory Tests
◇Where it lives or dies. The moment where red curry lives or dies is the chilli level — red curry should be hot. If the heat is insufficient, add a tablespoon of roasted chilli paste (nam prik pao) to the bloomed paste for extra depth and heat. The colour of a good red curry should be deep brick-red, not orange or pale red. Deep colour indicates a well-cooked, well-reduced paste.
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V
What to Pour
The pairing
Beer
From Japan
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The whole pairingPillar VI
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Where the dish comes from and how it came to be — on every recipe.
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The working kitchen