{"id":3317,"date":"2026-09-18T07:00:00","date_gmt":"2026-09-18T10:00:00","guid":{"rendered":"https:\/\/pimentoteca.com.br\/blog\/?p=3317"},"modified":"2026-08-10T21:53:10","modified_gmt":"2026-08-11T00:53:10","slug":"curry-tailandes-vermelho","status":"publish","type":"post","link":"https:\/\/pimentoteca.com.br\/blog\/experimente\/curry-tailandes-vermelho\/","title":{"rendered":"Curry tailand\u00eas vermelho: a base de pimentas explicada"},"content":{"rendered":"<p>Todo curry tailand\u00eas come\u00e7a numa pasta socada de pimentas e arom\u00e1ticos \u2014 e a vermelha \u00e9 a matriarca. Entender a pasta \u00e9 entender a cozinha tailandesa: camadas de picante, c\u00edtrico, salgado e doce que o leite de coco arredonda no fim.<\/p>\n<h2>O que leva a pasta vermelha (e os substitutos reais)<\/h2>\n<ul>\n<li><strong>Pimentas vermelhas secas<\/strong> (a base \u2014 no Brasil: dedo-de-mo\u00e7a seca + 2 <a href=\"https:\/\/pimentoteca.com.br\/blog\/curiosidades\/birds-eye-chili\/\">bird&#8217;s eye<\/a> pra autenticidade de fogo)<\/li>\n<li><strong>Capim-lim\u00e3o<\/strong> (2 talos, parte branca) \u2014 em falta, raspas de lim\u00e3o siciliano<\/li>\n<li><strong>Galanga<\/strong> \u2014 substitui por gengibre sem culpa<\/li>\n<li><strong>Folhas de lim\u00e3o kaffir<\/strong> \u2014 raspas de lim\u00e3o comum quebram o galho<\/li>\n<li><strong>Coentro com RAIZ<\/strong> (o talo e a raiz t\u00eam mais sabor que a folha), alho, chalota (ou cebola roxa)<\/li>\n<li><strong>Pasta de camar\u00e3o<\/strong> \u2014 1 colher (ch\u00e1) de molho de peixe substitui na vers\u00e3o pr\u00e1tica<\/li>\n<li>Cominho e coentro em gr\u00e3o tostados, pimenta-do-reino<\/li>\n<\/ul>\n<p>Soque tudo no pil\u00e3o (20 min de bra\u00e7o e o aroma da cozinha muda de pa\u00eds) ou processe com um m\u00ednimo de \u00e1gua. Rende pasta pra 3 usos; congele em por\u00e7\u00f5es.<\/p>\n<h2>O curry completo (4 pessoas)<\/h2>\n<p>1. Frite 3 colheres (sopa) da pasta em 2 colheres do CREME do leite de coco (a parte grossa da lata) at\u00e9 perfumar e soltar \u00f3leo \u2014 esse \u00e9 O passo que separa curry de sopa temperada.<\/p>\n<p>2. Junte 500 g de frango em tiras (ou legumes\/tofu) e envolva na pasta.<\/p>\n<p>3. Complete com o resto do leite de coco (400 ml) + 1\/2 x\u00edcara de \u00e1gua. Fogo m\u00e9dio, 12 minutos.<\/p>\n<p>4. Tempere: 1 colher (sopa) de molho de peixe + 1 colher (ch\u00e1) de a\u00e7\u00facar (o balan\u00e7o tailand\u00eas). Legumes r\u00e1pidos (ervilha torta, piment\u00e3o) nos 5 minutos finais.<\/p>\n<p>5. Manjeric\u00e3o por cima, arroz jasmim do lado.<\/p>\n<h2>Vermelho, verde ou amarelo?<\/h2>\n<p>Mudam as pimentas: verde usa frescas verdes (mais herb\u00e1ceo e ARDIDO, apesar da fama contr\u00e1ria), amarelo leva c\u00farcuma e curry em p\u00f3 (o mais suave). O m\u00e9todo \u00e9 id\u00eantico \u2014 domine o vermelho e os irm\u00e3os v\u00eam de brinde.<\/p>\n<h2>Leia tamb\u00e9m<\/h2>\n<ul>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/curiosidades\/birds-eye-chili\/\">Bird&#8217;s eye: a pimenta tailandesa<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/thai-pepper\/\">Thai pepper<\/a><\/li>\n<li><a href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/sambal-oelek-molho-indonesio\/\">Sambal oelek<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Todo curry tailand\u00eas come\u00e7a numa pasta socada de pimentas e arom\u00e1ticos \u2014 e a vermelha \u00e9 a matriarca. Entender a pasta \u00e9 entender a cozinha tailandesa: camadas de picante, c\u00edtrico, salgado e doce que o leite de coco arredonda no fim. O que leva a pasta vermelha (e os substitutos [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-experimente"],"nelio_content":{"autoShareEndMode":"never","automationSources":{"useCustomSentences":false,"customSentences":[]},"efiAlt":"","efiUrl":"","followers":[1,3],"highlights":[],"isAutoShareEnabled":true,"networkImageIds":[],"permalinkQueryArgs":[],"series":[],"suggestedReferences":[]},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Curry tailand\u00eas vermelho: a base de pimentas explicada - Pimentoteca<\/title>\n<meta name=\"description\" content=\"Curry vermelho tailand\u00eas: o que leva a pasta, como fazer do zero no Brasil, e a receita completa com leite de coco e frango.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pimentoteca.com.br\/blog\/experimente\/curry-tailandes-vermelho\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curry tailand\u00eas vermelho: a base de pimentas explicada - 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