Curry, red (red curry, french cari rouge, ital. curry rosso, span. curry rojoI) is a very spicy paste, which is prepared from many different spices. In Thailand red Currypaste - Gäng Ped Bäng is mostly prepared by oneself, because it tastes fresher and more aromatic than dried spice mixtures. If you season regularly with curry, it is certainly worth mixing the curry paste yourself. There are different recipes for the preparation of the curry paste, whereby these ingredients are often used in a paste: Chili, pepper, salt, garlic, ginger, coriander, cardamom, caraway, galangal, kaffir-lime peel, lemongrass, citric acid, sugar, shallots, vegetable oil and water. If you use the spice less often it is more practical to use a finished product from the Asia shop. If you close the jar tightly after opening it, curry, red, can be kept for a long time in the refrigerator. Curry, red can be used to season meat, poultry or vegetable dishes. It not only goes well with Thai dishes, but also tastes very good in Asian dishes. There are different degrees of sharpness, which is why you should be careful with the dosage.