PProvenance
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Cooking in
Cranbrook · the Kootenays
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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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Serves4
Total25 min
Within reach0of 7 in Cranbrook

Seven not yet within reach.

How the 7 are reached
Not yet within reach
7 · thai red curry paste, coconut milk, bamboo shoots, long red chillies, palm sugar, thai sweet basil (30g), kaffir lime leaves
Cook
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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
Not yet within reach of Cranbrook · each reach is counted
400ml
coconut milk
full fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet within reach of Cranbrook · each reach is counted
350g
chicken breast
sliced thin
Your own market
100g
bamboo shoots
fresh or canned, drained
Origin · JapanNot yet within reach of Cranbrook · each reach is counted
75g
Thai eggplant
quartered
Your own market
2
long red chillies
split lengthwise
Not yet within reach of Cranbrook · each reach is counted
20ml
fish sauce
Your own market
12g
palm sugar
Origin · IndonesiaNot yet within reach of Cranbrook · each reach is counted
1 bunch
Thai sweet basil (30g)
Origin · New ZealandNot yet within reach of Cranbrook · each reach is counted
2
kaffir lime leaves
torn
Not yet within reach of Cranbrook · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Cranbrook →
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.
Pillar IV
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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V

What to Pour

Pouring for New York ·

The pairing
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Not yet stocked in New York
Beer
From New York

Nothing from New York holds against this yet.

Without alcohol
Lemon Ginger Canned Water Kefir
Happy Gut Pro
Not yet stocked in New York
Non-alcoholic

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The whole pairing
Pillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Cost this recipe
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HACCP brief
Part of The Profession · the food-safety plan
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