Thai Red Curry (Gaeng Phet)

Red curry paste uses dried red chillies, which give it a deeper, more complex, and earthier heat compared to the fresh green chilli freshness of green curry paste. The dried chillies also produce the distinctive brick-red colour. Red curry paste typically contains the same aromatics as green — lemongrass, galangal, kaffir lime peel, garlic, shallots, coriander root, cumin, and shrimp paste — but the flavour profile is warmer, slightly smokier, and less herbal than green. Red curry is often described as having more body and staying power on the palate, while green curry is brighter and more immediate.

Cracking the coconut cream means cooking the thick cream from the top of an unshaken can of coconut milk over medium heat until the water evaporates and the coconut oil separates — visible as clear pools on the surface of the thickened cream. At this point the cream acts as a frying medium. The curry paste is then fried in this coconut oil rather than simmered in liquid, producing a more aromatic and flavour-concentrated base. It is not strictly necessary — blooming the paste in vegetable oil first is a shortcut that produces a very good result — but the cracked coconut cream method produces noticeably more depth of flavour.

Duck red curry (gaeng phet ped yang) is one of the classic Thai restaurant dishes and considered the luxury version of red curry. Roasted duck — bought from a Chinese barbecue shop — is most commonly used; the skin stays crispy in the sauce and the rich fat enriches the curry base. Classic additions with duck are pineapple chunks (sweet fruit balances the richness) and cherry tomatoes or lychees. For vegetables: pumpkin or butternut squash work particularly well with duck; their sweetness mirrors the fruit additions. Baby corn, bell peppers, and courgette are common alternatives.

Yes. Replace chicken or beef with firm tofu (pressed dry and pan-fried until golden before adding to the curry — this prevents it from becoming waterlogged), tempeh, or chickpeas. Replace fish sauce with soy sauce (use 1.5 times the quantity since soy is less salty per tablespoon) or a dedicated vegan fish sauce. The critical issue is the curry paste: most commercial red curry pastes contain shrimp paste (kapi). Look for specifically vegan-labelled red curry paste, or make your own substituting miso paste for the shrimp paste. The flavour difference is real but manageable.

Red curry improves after resting — the sauce thickens and deepens overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to loosen if needed. Do not microwave on full power — the coconut milk can separate. The eggplant will soften further with reheating and may break apart; this is acceptable. The curry can be frozen (without basil) for up to 2 months. Freeze the sauce with the protein and vegetables; add fresh basil when serving.