08/27/2026
Thai red curry (Gaeng Phed, literally "spicy curry") is a traditional coconut-milk-based dish known for its rich, fragrant, and moderately spicy broth built on a base of ground red chili paste. MangTree Cafe's customers love our homemade red curry! why don't you come try it!
The Paste Foundation
The dish gets its signature brick-red color and heat from a mortar-and-pestle paste (kruang gaeng) made of:
Dried red spur chilies (soaked and pounded)
Lemongrass, galangal, and makrut lime zest for bright, citrusy aromatics
Garlic, shallots, and coriander root
Shrimp paste (kapi) and salt for deep umami.
Building the Dish
Liquid base: Red curry paste is fried in cracked coconut cream until the oil separates, releasing fragrance, before being diluted with full-fat coconut milk and stock.
Proteins & Add-ins: Commonly cooked with chicken, beef, pork, duck, or shrimp, along with vegetables like bamboo shoots, Thai eggplant, and red bell peppers.
Finishing touches: Seasoned with fish sauce and palm sugar, then finished off-heat with fresh sweet basil leaves and torn makrut lime leaves.
Red vs. Green vs. Yellow
Red Curry: Uses dried red chilies. Medium-to-high heat with a rich, savory focus.
Green Curry: Uses fresh green chilies. Bright, herbaceous, and typically spicy.
Yellow Curry: Relies heavily on fresh turmeric and dried spices like cumin and coriander seed. Milder and sweeter.
As we said, come try! kimsan and kimly thank you!
