Thai Red Curry is a rich, savory dish made with red curry paste simmered in coconut milk, then cooked with broccoli, bell peppers, onions, lemongrass, and basil leaves. Its deep red color comes from dried red chilies blended with Thai herbs and spices — a recipe that has evolved over centuries. Red curry reflects Thailand’s long history of cultivating and preserving chilies, which arrived in the region through trade with the Americas in the 16th century. It embodies the Thai culinary skill of blending imported and indigenous ingredients into something distinctly Thai: spicy, fragrant, and deeply satisfying.