Phrik Gaeng Phet — Red Curry Paste / พริกแกงเผ็ด

Central Thai — though red curry pastes in varying forms appear throughout Thai cuisine, the Central Thai version is the benchmark

Red curry paste (phrik gaeng phet) is the most versatile and widely used Thai paste — the foundation of gaeng phet, chu chi, and many regional variations. Unlike green paste, it uses dried red chillies (rehydrated) as the primary heat and colour source, producing a paste that is stable, richer in colour, and with a deeper, slower-releasing heat profile. The dried prik haeng (dried spur chillies) are soaked in warm water for 15 minutes, then squeezed dry before pounding — this removes excess water while retaining flavour compounds. The addition of coriander seed and cumin distinguishes this paste from green curry paste and gives it its characteristic warm earthiness.

• Malaysian rempah merah (red spice paste) uses a similar base of dried red chillies but adds belacan and candlenut; Cambodian red kroeung uses galangal and lemongrass but without coriander seed.

Red curry paste is the flavour signature of hundreds of Thai dishes — its dried chilli warmth, coriander earthiness, and kapi depth is the aromatic through-line of Central Thai curry culture.