Gaeng Daeng (Thai Red Curry)

Ingredients

• Cooked jasmine rice (for serving)
• Cooking oil (2 tablespoons)
• Red curry paste (3-4 tablespoons (adjust to taste))
• Coconut milk (1 can (13.5 oz))
• Chicken (boneless, skinless, cut into bite-sized pieces) or tofu (firm, cubed) (1 pound)
• Vegetables (e.g., bell peppers, bamboo shoots, eggplant, zucchini) (2-3 cups, chopped)
• Fish sauce (2-3 tablespoons)
• Palm sugar or brown sugar (1 tablespoon)
• Salt (to taste)
• Kaffir lime leaves (4-5 leaves, torn)
• Thai basil leaves (1 cup, torn)

Instructions

1. In a large pot, heat the cooking oil over medium heat.
2. Add the red curry paste and sauté for 2-3 minutes until it becomes fragrant and deepens in color.
3. Pour in half of the coconut milk and stir until the oil separates from the paste, creating a rich base.
4. Add the chicken or tofu to the pot, cooking until browned on all sides, approximately 5-7 minutes.
5. Stir in the remaining coconut milk and add the chopped vegetables. Mix well to combine.
6. Season the curry with fish sauce, palm sugar, and salt. Stir to integrate the flavors.
7. Add the torn kaffir lime leaves and simmer for 15-20 minutes, allowing the flavors to meld together and the vegetables to soften.
8. Finally, stir in the Thai basil leaves and cook for an additional 2 minutes until wilted.
9. Serve the Gaeng Daeng hot over cooked jasmine rice, garnished with extra basil if desired.