The Tale Of Thai Red Curry And Types Of Thai Curries 

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.