🇹🇭 Thailand recipe
Gaeng Daeng (Red Curry)
Gaeng Daeng is Thailand's versatile red curry, built on a paste of dried red chilies, shallots, garlic, galangal, and shrimp paste. Simmered in coconut milk, it is deeply savory and moderately spicy, with bamboo shoots and Thai basil adding layers of flavor and texture.
Prep15 mins
Cook25 mins
Serves3
Difficultymedium
Ingredients
- 400ml coconut milk (one can, do not shake)
- 3 tablespoons red curry paste
- 300g boneless chicken thigh (or duck, pork, or tofu), sliced
- 100g bamboo shoots, sliced
- 100g Thai eggplant, quartered (or regular eggplant, cubed)
- 5 kaffir lime leaves, torn in half
- 2 large red chilies (prik chi fa), sliced diagonally
- 1 cup Thai sweet basil leaves
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 150ml chicken stock or water
- 2 tablespoons vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 360
- Protein
- 22 g
- Carbs
- 12 g
- Fat
- 24 g
