Authentic Thai Red Curry Recipe (Kang Phed) & Homemade Paste

When exploring Thai cuisine, the classic Thai Red Curry (Kang Phed) is an absolute staple. Known for its fiery red color, bold spices, and rich coconut milk base, this dish delivers a perfectly balanced spicy and aromatic experience.

While store-bought pastes are convenient, nothing compares to the vibrant flavors of a freshly pounded homemade curry paste. Here is our traditional recipe to help you master the authentic Kang Phed right in your own kitchen!

Ingredients (Serves 1 Curry Portion / 4 Paste Portions)

🌶️ For the Nam Prik Kang Phed (Red Curry Paste):

• 10-15 large dried red chillies (seeded and soaked in water)

• 5-8 cloves of garlic

• 1 tablespoon chopped shallot

• 1 tablespoon galangal

• 1 tablespoon lemongrass

• 1 tablespoon turmeric

• 1 teaspoon kaffir lime skin

• 1 tablespoon coriander root

• 1/2 teaspoon salt

• 1 teaspoon shrimp paste

• 1 teaspoon black peppercorns

🍲 For the Kang Phed (Thai Red Curry):

• 1 tablespoon Red curry paste (from the recipe above)

• 50 g Chicken thigh

• 50 g Diced pumpkin or eggplant

• 1 tablespoon Baby eggplant

• 2 tablespoons Sweet basil leaves

• 1 tablespoon Kaffir lime leaves (stem removed)

• 1/4 cup Coconut milk

• 250 ml (1 cup) Water or chicken stock

• 1 tablespoon Cooking oil

• 1 teaspoon Palm sugar

• 1 tablespoon Fish sauce

Step-by-Step Instructions

Part 1: Preparing the Red Curry Paste

1. Grind spices: In a mortar, combine the black peppercorns and salt. Grind them into a powder.

2. Add herbs: Add all the remaining listed ingredients (dried chillies, garlic, shallot, galangal, lemongrass, turmeric, kaffir lime skin, coriander root) to the mortar. Continue pounding until the mixture becomes a smooth paste.

3. Finish paste: Integrate the shrimp paste into the mixture and keep pounding until it is thoroughly combined.

Part 2: Cooking the Curry

1. Start the curry base: Heat the cooking oil in a wok over low heat. Add the red curry paste and stir-fry until fragrant.

2. Add coconut milk gradually: Slowly pour in a small amount of coconut milk while stirring continuously. Cook until the coconut milk begins to split and the red oil surfaces.

3. Add the main ingredients: Add the chicken thigh, diced pumpkin (or eggplant), and baby eggplant. Stir-fry until the chicken turns white and the curry becomes highly aromatic.

4. Simmer the curry: Pour in the water or chicken stock. Increase to medium heat and bring to a gentle boil.

5. Season: Add the palm sugar and fish sauce. Simmer for about 5 minutes, or until the chicken and vegetables are fully cooked.

6. Finish: Turn off the heat and add the sweet basil leaves and kaffir lime leaves. Stir gently before serving with steamed Jasmine rice.

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