Red curry (Gaeng Phet) is a staple of Central Thai cooking, traditionally made with red chilies, coconut milk, and a balance of salty, sweet, and aromatic flavors. While kabocha squash is not a classic Thai vegetable, it is used in modern adaptations for its sweet flesh that complements the richness of the coconut milk.

Traditional red curry includes red curry paste, coconut milk, fish sauce, palm sugar, kaffir lime leaves, Thai basil, and protein such as chicken or beef. Acceptable substitutes are coconut cream diluted with water, brown sugar for palm sugar, and regular basil if Thai basil is unavailable.

Red curry is often served at family gatherings, birthday celebrations, and festive occasions like Songkran (Thai New Year) because its rich, comforting flavor is considered auspicious and suitable for sharing.

In Central Thailand the curry is coconut‑milk based and mildly sweet, while in the Southern region it may be spicier and include additional herbs like lemongrass. Some Eastern versions add shrimp paste or use different proteins such as pork.

Coconut milk provides the characteristic rich, creamy texture and balances the heat of the red chilies. Water‑based curries are more common in the North, but the coconut‑milk base is essential for a classic Central Thai red curry.

Common errors include using too high heat, which burns the paste, and not allowing the oil to separate, which means the aromatics are under‑developed. Keep the heat medium, stir gently, and wait for the red oil to rise before adding liquids.

You will see a clear red‑colored oil floating on the surface and bubbling around the paste. The mixture will look glossy and the paste will no longer cling to the bottom of the pot.

Yes. Cool the curry completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently and add fresh basil just before serving.

The YouTube channel Pailin's Kitchen specializes in teaching the fundamentals of Thai cooking, breaking down classic dishes into core techniques so home cooks can create authentic Thai meals without strict recipes.

Pailin's Kitchen focuses on conceptual understanding—explaining the four components of Thai curries—rather than just providing step‑by‑step recipes. This empowers viewers to improvise and adapt dishes, whereas many other channels stick to fixed ingredient lists.