Kaeng Phet

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Red Thai Curry"
Red “curry” with duck

Kaeng Phet ( Thai : แกงเผ็ด ; pronunciation: [ kæːŋ-pʰèt ]) is a classic Thai dish . Kaeng Phet literally means spicy soup , outside of Thailand it is known as Thai red curry . The red color of the dish comes from the many red ingredients, which is why it is sometimes called "Kaeng Daeng" ( red soup ). Green Thai curry is called Kaeng Khiao Wan .

General

In contrast to an Indian curry , the Thai “kaeng dishes” are not made from ground spices, but from a “curry” paste , which is not fried in fat first, but is often dissolved in coconut milk by boiling.

The paste

The art of preparing a real kaeng is first of all to make the khrueang kaeng (Thai: เครื่องแกง ), the paste. It is prepared by hand with a mortar (Thai: ครก ), preferably made of solid stone. In this, the ingredients are mashed, crushed and ground with the pestle (Thai: สาก ) until they Khao Gan (Thai: เข้า กัน - literally: come together), until an aromatic, homogeneous, thick mass is created is.

ingredients

Some ingredients for making Khrueang Kaeng
Red “mouse droppings chilli”, one kilogram costs 80 baht here
  • Ingredients for Khrueang Kaeng (paste):
    • red Thai chilli (so-called "mouse droppings chilli", Thai: พริก ขี้หนู - Phrik Khi Nu)
    • Shallots (Thai: หัว หอม - Hua Hom),
    • Garlic (Thai: กระเทียม - Kratiam),
    • Galanga root (Thai: ข่า - Kha),
    • Lemongrass (Thai ตะไคร้ - Ta-Khrai)
    • Coriander root (Thai: ราก ผักชี - Raak Phak Chi)
    • Shrimp paste (Thai: กะปิ - Kapi)
    • roasted cumin seeds (Thai: ยี่หร่า - Yi-Rah)
    • green peppercorns (Thai: พริกไทย - Phrik-Thai)
  • Ingredients for the soup:
    • red Khrueang Kaeng ("curry" paste)
    • Coconut milk (Thai: กะทิ - Kati)
    • Fish sauce (Thai: น้ำปลา - Nam Pla)
    • Palm sugar (Thai: น้ำตาล ปึก - Nam-Than-Puek)
    • Lime leaves (Thai: ใบ มะกรูด - Bai Makrut)
    • Indian basil (Thai: ใบ กะเพรา - Bai Kaphrao)
    • Bamboo shoots (Thai: หน่อไม้ - Nor Mai)
    • any kind of meat. Tofu , fish or crustaceans are also possible

preparation

The coconut milk is heated in a wok until just before the boiling point. Then the Khrueang Kaeng , i.e. the paste, is stirred in and cooked until it has mixed well with the coconut milk. Only now is the meat added and cooked until it loses its color. Add vegetables and cook for another five minutes. Finally, briefly bring the basil leaves to the boil again. Garnish with a few basil leaves and serve with steamed rice in a bowl.

particularities

A special kind of Kaeng Phet, which was reserved for the royal court until the middle of the 20th century, is the "Kaeng Phet Pet Yang" (Thai: แกงเผ็ด เป็ด ย่าง , lit.: spicy soup, grilled duck ). As a specialty, slices of duck grilled on charcoal were added to the Kaeng Phet. The smoky aroma of the crispy duck skin goes very well with the hot coconut milk dish. This dish can now also be obtained in high-end restaurants.

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