Teresa's Recipes
Gaeng Daeng (Thai Red Curry)
Gaeng Daeng, or Thai Red Curry, is a vibrant and aromatic dish that encapsulates the essence of Thai cuisine. This curry is a delightful blend of creamy coconut milk, spicy red curry paste, and an array of colorful vegetables and your choice of protein, whether it's tender chicken or hearty tofu. Each spoonful bursts with complex flavors, thanks to the fragrant herbs and spices. Traditionally enjoyed with jasmine rice, this dish is a staple in Thai households and restaurants, showcasing the country's love for bold flavors and fresh ingredients. Indulge in this comforting curry and transport yourself to the bustling streets of Thailand with every bite!
Ingredients
- for serving Cooked jasmine rice
- 2 tablespoons Cooking oil
- 3-4 tablespoons (adjust to taste) Red curry paste
- 1 can (13.5 oz) Coconut milk
- 1 pound Chicken (boneless, skinless, cut into bite-sized pieces) or tofu (firm, cubed)
- 2-3 cups, chopped Vegetables (e.g., bell peppers, bamboo shoots, eggplant, zucchini)
- 2-3 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- to taste Salt
- 4-5 leaves, torn Kaffir lime leaves
- 1 cup, torn Thai basil leaves
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 35g
- Protein: 20g
- Sodium: 700mg
- Sugar: 5g
Instructions
- In a large pot, heat the cooking oil over medium heat.
- Add the red curry paste and sauté for 2-3 minutes until it becomes fragrant and deepens in color.
- Pour in half of the coconut milk and stir until the oil separates from the paste, creating a rich base.
- Add the chicken or tofu to the pot, cooking until browned on all sides, approximately 5-7 minutes.
- Stir in the remaining coconut milk and add the chopped vegetables. Mix well to combine.
- Season the curry with fish sauce, palm sugar, and salt. Stir to integrate the flavors.
- Add the torn kaffir lime leaves and simmer for 15-20 minutes, allowing the flavors to meld together and the vegetables to soften.
- Finally, stir in the Thai basil leaves and cook for an additional 2 minutes until wilted.
- Serve the Gaeng Daeng hot over cooked jasmine rice, garnished with extra basil if desired.
Tips
- For a spicier curry, add more red curry paste or a sliced red chili.
- Feel free to customize the vegetables according to what you have on hand or your personal preferences.
- For a vegetarian version, ensure the fish sauce is replaced with a vegan alternative or omit it entirely.