Red Curry in the UK: what it is, how to order it, where to find it
Quick answer
Red curry (kaeng phet) is a coconut curry from a paste of dried red chillies, aromatic and rich, usually with chicken, beef or duck, bamboo shoots and Thai basil. It looks fiercer than green but is often milder, since dried red chillies bring colour and depth more than raw heat.
Calories and nutrition
- Calories
- 560
- Protein
- 30 g
- Carbs
- 46 g
- Fat
- 28 g
- Salt
- 2.6 g
440–710 kcal
Portion: One portion with rice, about 400 g.
Similar to green curry; the duck version is a little richer.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What red curry is
The red paste of dried chillies, lemongrass, galangal, garlic, shallot, coriander root, kaffir lime and shrimp paste is fried in coconut cream, loosened with coconut milk, seasoned with fish sauce and palm sugar, and simmered with the protein, bamboo shoot, pepper and Thai basil. Roast duck red curry with pineapple is a celebrated version.
How to judge it
Deep red, fragrant and rich, balanced between coconut, fish sauce and palm sugar, with warm chilli depth. Fresh lime leaf and basil, and a paste that tastes of roasted chilli and lemongrass, are the marks of a good kitchen.
Colour and heat
Do not assume red is hotter than green; the colour reflects the chilli type. A UK green curry is often the spicier. Ask if heat matters.
Where it is done well in the UK
Thai restaurants using proper paste and fresh herbs; the roast-duck version is a good test. The list below shows areas with the most Thai restaurants.
How to order it
Red is often milder than green despite the colour; ask if heat matters. The roast-duck version with pineapple is worth seeking. Chicken, beef or duck; tofu-and-vegetable works. Serve with jasmine rice.
Where it's done well
UK councils with the most red curry specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve red curry near you.
Make it at home
Serves 4 · 40 min
Ingredients
- 3 tbsp red curry paste
- 400 ml coconut milk
- 400 g chicken or beef, sliced
- 100 g bamboo shoots
- 1 red pepper
- 2 tbsp fish sauce, 1 tbsp palm sugar
- 4 kaffir lime leaves, Thai basil, jasmine rice
Method
- Fry the red paste in split coconut cream until fragrant and the oil reddens.
- Add the meat and coat, then the rest of the coconut milk.
- Add bamboo, pepper, fish sauce, palm sugar and torn lime leaves; simmer until tender.
- Finish with Thai basil; serve with rice.
Fry the paste in coconut cream for depth. Dried-chilli paste gives colour and warmth more than sharp heat.