Red curry (Thai: แกงเผ็ด; spicy curry) is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process.
Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilled Chiang Mai sausage).
Red Curry with Roasted Duck is one of the most popular types of curries in Thai restaurants outside of Thailand. See our website for the Homemade Red Curry Paste recipe or if you are short of time, substitute ready-made canned curry paste with great results.
Ho mok pla
|Ho mok pla, fish curry paté|
Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
|Thot man pla krai with fried basil|
Thot man - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung, Thai: ทอดมันกุ้ง).
Thot man pla is made by deep frying small patties of minced fish (most often plakrai) mixed with red curry paste, finely chopped yardlong beans (tua fak yao, Thai: ถั่วฝักยาว), and finely shredded kaffir lime leaves (bai makrut, Thai: ใบมะกรูด). The same recipe with minced prawns, instead of fish, will make you thot man kung (Thai: ทอดมันกุ้ง). The fried leaves seen in the photo are those of Thai holy basil (bai kraphao, Thai: ใบกะเพรา). Thot man pla is served with a sweet chilli dip sauce which normally contains diced cucumber and crushed peanuts. This dish can be eaten as a snack, a starter, or as one of the dishes in a Thai buffet style meal.
|Phak bung fai daeng: fried morning-glory|
Pla sam rot
|Pla sam rot|
Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
|Phat khana mu krop|
Phat khana mu krop - khana (gailan) stir fried with crispy pork