Cooking in

Langley · Metro Vancouver

Nearest city · Vancouver Change

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 reach7of 10 in Langley

Seven in town · three not yet within reach.

How the 10 are reached

In town: 7 · coconut milk, chicken breast, bamboo shoots, thai eggplant, fish sauce, palm sugar, thai sweet basil (30g)
Not yet within reach: 3 · thai red curry paste, long red chillies, kaffir lime leaves

Cook

‹ Previous · Thai Omelette (Kai Jeow)|Next · Thai Steamed Fish (Pla Neung Manao) ›

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 Langley · each reach is counted

400ml

coconut milk

full fat

Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaIn town · Jeya Brothers · Vancouver →

350g

chicken breast

sliced thin

In town · Tesfa Farms →

100g

bamboo shoots

fresh or canned, drained

Origin · JapanIn town · Bosa Foods · Vancouver → · also T Amano Trading · Vancouver, Fujiya · Vancouver · 5 more

75g

Thai eggplant

quartered

In town · Academy Farms →

long red chillies

split lengthwise

Not yet within reach of Langley · each reach is counted

20ml

fish sauce

In town · Bosa Foods · Vancouver →

12g

palm sugar

Origin · IndonesiaIn town · Wismettac · Vancouver → · also Jeya Brothers · Vancouver, SGC Food Distributors · Vancouver

1 bunch

Thai sweet basil (30g)

Origin · New ZealandIn town · Academy Farms →

kaffir lime leaves

torn

Not yet within reach of Langley · 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 Langley →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

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 →

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) →

Add sliced chicken and stir to coat; maintain a gentle simmer for 6 minutes.

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 →

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 →

Add torn kaffir lime leaves and fold in Thai sweet basil just before serving.

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

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