Gaeng Daeng

Name: Gaeng Daeng
Yield: 2 servings
Cuisine: Thai
Ingredients: 400g chicken, beef or pork, sliced; 3 tbsp red curry paste; 400ml coconut milk; 6 Thai round aubergines, quartered, or 1 cup bamboo shoots; 2 tbsp fish sauce; 1 tbsp palm sugar; 4 kaffir lime leaves, torn, and a handful of Thai basil; 1 red chilli, sliced

แกงแดง/gang DAENG/

Also known as: Thai Red Curry, Kaeng Daeng, Gaeng Phet, Kaeng Phet Daeng, Red Curry

About this dish

Red curry of meat simmered in coconut milk with red curry paste, bamboo shoots or aubergine, and Thai basil.

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Ingredients

🍗400g chicken, beef or pork, sliced

🌶️3 tbsp red curry paste

🥥400ml coconut milk

🍆6 Thai round aubergines, quartered, or 1 cup bamboo shoots

🐟2 tbsp fish sauce

🍬1 tbsp palm sugar

🌿4 kaffir lime leaves, torn, and a handful of Thai basil

🌶️1 red chilli, sliced

Method

Serves 2

Simmer half the coconut milk in a wok until it 'cracks' and the oil separates.

Fry the curry paste in it until fragrant.

Add the meat and stir until coated and lightly cooked.

Add the remaining coconut milk, a little water, the aubergines or bamboo shoots and the lime leaves, and simmer until tender.

Season with fish sauce and palm sugar, stir in the basil and chilli, and serve with rice.

✓ What Makes it Authentic

Gaeng phet daeng ('hot red curry') is one of the foundational coconut curries of central Thailand, made with dried red chillies in the paste.

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