Thai Red Curry, known as “Gaeng Daeng” in Thai, is a popular and beloved dish that holds a rich history within Thai cuisine. Originating in the central region of Thailand, red curry has its roots in the culinary traditions of the Thai royal court. The recipe was refined and passed down through generations, becoming a cherished and iconic Thai dish.
The flavor profile of Thai Red Curry is a harmonious balance of spicy, creamy, and aromatic elements. The red curry paste, made from a blend of red chili peppers, garlic, lemongrass, galangal, and other spices, forms the base of the dish. It imparts a vibrant and fiery kick to the curry. The addition of coconut milk brings a creamy and velvety texture, while also providing a subtle sweetness that complements the spiciness. The curry is further enhanced with the earthy and citrusy notes of ingredients like kaffir lime leaves and Thai basil. The combination of these flavors creates a tantalizing and complex taste experience that is characteristic of Thai cuisine.
Thai Red Curry can be customized to individual preferences by choosing various proteins like chicken, beef, shrimp, or tofu, along with an assortment of vegetables. This versatility allows for a wide range of flavor combinations and makes it a versatile and beloved dish. Whether enjoyed in Thailand or at Thai restaurants worldwide, Thai Red Curry continues to captivate diners with its bold flavors and the cultural heritage it represents.
Gaeng Daeng (Red Curry)
Ingredients
- – 2 tablespoons red curry paste
- – 2 tablespoons cooking oil
- – 400 ml 14 ounces coconut milk
- – 500 grams 1.1 pounds chicken breast or thigh, thinly sliced
- – 1 red bell pepper sliced
- – 1 green bell pepper sliced
- – 1 medium-sized eggplant cut into bite-sized pieces
- – 1 cup bamboo shoots sliced (canned or fresh)
- – 4 kaffir lime leaves torn into pieces
- – 2 tablespoons fish sauce
- – 1 tablespoon palm sugar or brown sugar
- – Thai basil leaves for garnish
- – Steamed jasmine rice for serving
Instructions
- Heat the cooking oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for a minute until fragrant.
- Pour in about half of the coconut milk and cook for 2-3 minutes, stirring occasionally, until the oil starts to separate from the curry paste.
- Add the chicken slices to the pan and cook until they are no longer pink on the outside.
- Add the remaining coconut milk, bell peppers, eggplant, bamboo shoots, and torn kaffir lime leaves to the pan. Stir everything together.
- Season the curry with fish sauce and palm sugar. Stir well to combine and let it simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust the seasoning if needed. If you prefer a spicier curry, you can add more red curry paste.
- Remove from heat and garnish with Thai basil leaves.
- Serve the Thai red curry over steamed jasmine rice.
