"Phrik Kaeng Phet," commonly known as Red Curry, is a popular Thai curry known for its rich and spicy flavors. It typically includes red curry paste, coconut milk, and a variety of ingredients such as meat, vegetables, and herbs. Here's a basic recipe for making Red Curry:

Ingredients:

For the Red Curry Paste:

10-15 dried red chilies, soaked in warm water for 15-20 minutes
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled
1 lemongrass stalk, sliced (use the bottom half)
1 thumb-sized piece of galangal, sliced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon shrimp paste (optional)
1 kaffir lime zest (optional)

For the Red Curry:

2 tablespoons vegetable oil
1 cup (240ml) coconut milk
2-3 tablespoons red curry paste (adjust to taste)
1 lb (450g) meat of choice (chicken, beef, or shrimp), thinly sliced
Vegetables of choice (e.g., bamboo shoots, bell peppers, Thai eggplant)
1-2 tablespoons fish sauce
1-2 teaspoons sugar
Fresh Thai basil leaves for garnish

Instructions:

Red Curry Paste:

Prepare the Dried Chilies:

Soak the dried red chilies in warm water for 15-20 minutes until they become soft. Remove the seeds for a milder flavor.

Blend the Paste:

In a food processor or mortar and pestle, blend the soaked red chilies, shallots, garlic, lemongrass, galangal, ground coriander, ground cumin, shrimp paste (if using), and kaffir lime zest until you get a smooth paste.

Red Curry:

Cook the Curry Paste:

Heat vegetable oil in a pan over medium heat. Add 2-3 tablespoons of the red curry paste and sauté for a couple of minutes until fragrant.

Add Coconut Milk:

Pour in the coconut milk and stir well to combine with the curry paste.

Add Meat and Vegetables:

Add the thinly sliced meat (chicken, beef, or shrimp) to the pan. Stir and let it cook for a few minutes until the meat is partially cooked.
Add the vegetables of your choice (e.g., bamboo shoots, bell peppers, Thai eggplant) and continue to cook until the meat is fully cooked and the vegetables are tender.

Season the Curry: