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Gaeng Daeng (แกงแดง) – Red Curry with Meat or Vegetables
More recipes: Thai Recipes · Curry Recipes · All Asian Recipes
Gaeng Daeng (แกงแดง) – Red Curry with Meat or Vegetables
Laura Chen
4
15 minutes
30 minutes
400
Thai
Main course
Gaeng Daeng is a classic Thai dish known for its spicy coconut milk sauce. You can make it with different kinds of meat or entirely vegetarian. The red curry paste gives the dish its characteristic heat and depth.
Ingredients
Ingredients
- 400 g chicken or tofu (cubed)
- 2 tbsp red curry paste
- 400 ml coconut milk
- 200 g eggplant (cut into pieces)
- 1 red bell pepper (in strips)
- 3 makrut lime leaves
- 1 tbsp fish sauce or soy sauce
- 1 tsp sugar
- 1 tsp palm sugar
- 2 tbsp Thai basil
- 2 tbsp vegetable oil.
Instructions
- Heat the vegetable oil in a large pot and fry the red curry paste in it
- Add half of the coconut milk and stir well
- Add the chicken or tofu and sear for 5 minutes
- Add the remaining coconut milk, eggplant, bell pepper and lime leaves
- Season the sauce with fish sauce or soy sauce, sugar and palm sugar
- Simmer for 10 minutes, until the vegetables are soft
- Garnish with Thai basil and serve hot with rice.
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More recipes: Thai Recipes · Curry Recipes · All Asian Recipes