Gaeng Daeng

Ingredients

• Cooked jasmine rice (for serving)
• Salt (to taste)
• Thai basil leaves (1/2 cup)
• Kaffir lime leaves (4 leaves, torn)
• Palm sugar or brown sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Vegetables (e.g., bell peppers, bamboo shoots, eggplant) (2 cups, sliced)
• Chicken or tofu (500g, sliced)
• Coconut milk (1 can (400ml))
• Red curry paste (3 tablespoons)

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the red curry paste and cook for a few minutes until fragrant.
3. Add half of the coconut milk and stir until the oil separates.
4. Add the chicken or tofu and cook until browned.
5. Add the remaining coconut milk and vegetables. Stir well.
6. Season with fish sauce, palm sugar, and salt. Stir to combine.
7. Add the torn kaffir lime leaves and simmer for 15-20 minutes until the flavors meld together.
8. Stir in the Thai basil leaves and cook for an additional 2 minutes.
9. Serve the Gaeng Daeng hot with jasmine rice.