Thai Red Curry

Thai red curry is a popular Thai dish known for its vibrant red color and rich, spicy flavor. It is made with a paste called nam phrik (น้ำพริก), which is typically composed of dried red chilies, garlic, shallots, galangal, lemongrass, kaffir lime peel, coriander roots, cumin seeds, shrimp paste, and salt. This paste is then cooked with coconut milk, meat (such as chicken, beef, pork, or fish), seafood, or vegetables, and often includes ingredients like bamboo shoots, basil leaves, and kaffir lime leaves. The dish is a staple in Thai cuisine and is enjoyed both within Thailand and internationally. In Hebrew, it is known as קארי אדום תאילנדי (Kari Adom Tailandi). In other languages, it is referred to as curry rouge thaï in French, curry rojo tailandés in Spanish, and Thai rote Curry in German. The dish is characterized by its balanced blend of spicy, sour, and savory flavors, making it a favorite among those who enjoy bold and aromatic cuisines.