Thai Red Curry or Kaeng Phet is a famous Thai dish that consists of red curry paste cooked in coconut milk with meat added. The dish is originated in Central Thailand. Kaeng is defined as a watery dish usually eaten with rice. Red curry is cooked with bigger red chillies that are less spicy than their green counterparts but still carry significant heat. In Thailand, red curry is one of the most popular curry types. Other ingredients, such as meat, seafood, or tofu, as well as various vegetables, are added to the creamy red curry soup and simmered in it to infuse all of the delicious aromas. The broth in red curry is thin and nearly soup-like, unlike most Indian curries. The combination of different spices leads to an aromatic curry that is more delicious when served with other Thai traditional dishes and drinks that complement it. It can be served with rice, fresh herbs, two-ingredient flatbread, steamed dumpling, Thai crispy rice noodles, pickled cucumber salad with red chilli and spring rolls.
There are other variations of Thai curries, like
Thai green curry
It's the most well-known and different Thai curry. It is also the fieriest gravy as the fresh green chillies are one of the major components in this green curry. This curry was originated in Central Thailand. Green curry contains Thai basil, kaffir lime, white pepper, shallots, lemongrass, garlic, coriander root, sea salt, and shrimp paste, in addition to green chillies. It also contains a lot of coconut milk and lime juice, which serves to intensify the flavour.
Thai yellow curry
When compared to green and red curry, Thai yellow curry is lighter and has a somewhat sweeter flavour with lots of turmeric. Although it isn't as spicy or oily as other Thai curries, it has a similar flavour because most yellow curry dishes contain both coconut milk and coconut cream. Yellow curry is usually creamier and richer than other curries.
Massaman curry
Massaman curry is a popular curry in central and southern Thailand. It is often regarded as one of the world's best dishes. It's rich in spices that are added to Indian cuisines, such as cardamom and cinnamon. Massaman curry is influenced by various variations of Indian curry. This curry is best served over rice with chicken.
Panang curry
Panang curry hails from Laos and differs from other Thai curries. It has a nutty flavour and the texture of ground roasted peanuts. It's thick, sweet, and salty. Chillies, galangal, coriander, lemongrass, garlic, shrimp paste, and cumin are among the ingredients in the curry paste. The only liquid added to the curry paste is usually a small bit of coconut milk to keep the roux dry. Panang curry is normally made with beef or chicken, although it can also be made with tofu or vegetables.