: Using the right acid for red curry I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either overpower the dish or add nothing

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Along with kingledion's great answer I'd add the following: plain old white vinegar. It has a punchy acidity but is otherwise quite flavour and odorless. It's an absolute staple in my kitchen since you can add it to nearly anything to boost flavor without much altering it.

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Rice wine vinegar

If you are using plain rice wine, then you aren't going to get much acidity. Rice wine vinegar will give you a higher acidity to flavor ratio. I generally add rice wine as part of the stir fry process; I almost always make curry in the following order: aromatics (i.e. ginger, ground spices) -> stir fry vegetables/meat -> add liquid. Rice wine vinegar (and fish sauce, too) I like to add while stir frying as I find that tends to get the flavor into the vegetables without letting them get too soggy soaking in liquid.

Lemon or lime juice

I would be careful with lime, as it tends to add a sweetness, and I find that it can easily overpower a curry. But lemon, on the other hand, will give you more acidity without so much sweetness. Depending on what is in your red curry paste (specifically, lemongrass and how much), lemon juice could go well or clash. Lime juice is something I generally use in green curries.