What is the Thai term for red curry?

The Thai term for red curry is gaeng phet, also commonly transliterated kaeng phet.

Gaeng phet means “spicy curry” and refers to a Thai curry made from red curry paste, usually cooked with coconut milk. The paste traditionally includes dried red chilies, garlic, shallots, galangal, lemongrass, makrut lime, coriander spices, peppercorns, and shrimp paste.

Red curry can be prepared with chicken, beef, pork, duck, shrimp, tofu, or vegetables. Common additions include Thai eggplant, bamboo shoots, makrut lime leaves, fish sauce, sugar, and Thai basil. It is generally served with steamed rice and has a soup-like consistency.

Gaeng phet is distinct from gaeng keow wan, or green curry, whose color and flavor come mainly from fresh green chilies. It also differs from gaeng panang, which is typically thicker and less soup-like, and from massaman curry, whose spice profile reflects South Asian and Muslim culinary influences. The spelling “kaeng phet” is a standard alternative romanization, not a different dish.