Red curry is one of the most common curry varieties in Thailand. It combines red curry paste, coconut milk, vegetables and meat into a delectable and hearty meal. Red curry paste and coconut milk are the foundations of the dish, and their combination results in a perfectly balanced, creamy and spicy broth.

The paste is created with dry red chilis which are mixed and ground with fragrant Thai spices such as shallots, garlic, galangal, kaffir lime leaves, lemongrass, shrimp paste, coriander, and cumin. When creamy red curry broth is created, other ingredients, which might include meat, seafood or tofu, and various vegetables are added and cooked in the broth to infuse all the fragrant aromas.

Red curry differs from typical Indian curries since the broth is thin and almost soup-like. Even though it is spicy, the main features of red curry are its freshness and a smooth, creamy taste. The dish is eaten everywhere in Thailand and can be found at high-end restaurants or casual, authentic eateries.