Red curry is kind of the default Thai curry, which you can tell by its generic ass name, kang phet, which literally translates to “curry spicy”. While Thai green curry is a bit of a crowd favourite, there is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan!
The mild sweetness and springy flesh of rambutan actually goes amazing with red curry. If the curry is burning your face a bit, the fruit also helps your mouth to cool off. It’s a truly wonderful combination. If you are one of those stoic “no fruits in food” people, then just leave the rambutan out.
There are two important ingredients for a homemade red curry paste – coriander roots and kaffir lime peel. While I have giant bushes of basil in my garden, I can’t seem to keep coriander alive, and my kaffir lime plant is just a baby at the moment. Thus, I usually just go with premade curry paste to save myself the grief.
If you can get all the ingredients, I would totally recommend that you make your red curry paste from scratch. Eatingthaifood’s Authentic Thai Red Curry Recipe (CW: meat) is very good. That guy knows what he’s on about.
I like to serve my Thai curries with Vegan No Name Vegetable Fritters, which soak up the curry sauce nicely.