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A bowl of Thai red curry with vegetables and herbs, garnished with fresh cilantro

Gaeng Daeng Recipe

Made with creamy coconut milk, bold red curry paste, and tender proteins or vegetables, this dish is a staple in Thai cuisine.
Serve it over steamed jasmine rice for a comforting, flavor-packed meal that transports you to Thailand with every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

For the Curry:
  • 2 tbsp red curry paste
  • 1 can (14 oz) coconut milk full-fat preferred
  • 1 tbsp vegetable oil  or coconut oil
  • 1 pound chicken or tofu for a vegetarian option sliced thinly
  • 1 cup mixed vegetables e.g., bell peppers, zucchini, carrots
  • 1 tsp fish sauce or soy sauce for a vegetarian option
  • 1 tsp sugar  palm sugar if available
  • 1/2 cup  water or chicken broth
  • 4-5 fresh kaffir lime leaves torn
  • Fresh Thai basil leaves for garnish
For Serving:
  • 2 cups  steamed jasmine rice

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Medium saucepan for rice

Method
 

  1. 1. Prepare Ingredients:
    Wash and slice the vegetables into bite-sized pieces.
    Thinly slice the chicken or tofu into strips.
    2. Heat the Oil and Cook the Curry Paste:
    Heat the oil in a large skillet or wok over medium heat.
    Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
  2. 3. Combine Curry Paste and Coconut Milk:
    Slowly pour in half the coconut milk, stirring to combine with the curry paste. Let it simmer for 2-3 minutes to enhance the flavors.
    4. Cook the Protein and Vegetables:
    Add the chicken (or tofu) to the pan and cook for 5 minutes, stirring frequently.
    Toss in the mixed vegetables and continue cooking for another 3-4 minutes.
    A steaming pan of chicken and vegetables being stirred on a stove
  3. 5. Season and Simmer:
    Stir in the fish sauce, sugar, and the remaining coconut milk. Add the water or chicken broth for desired consistency.
    Toss in the kaffir lime leaves and let the curry simmer for 5-7 minutes until the chicken is fully cooked and the vegetables are tender.
    6. Garnish and Serve:
    Remove the skillet from heat and garnish with fresh Thai basil leaves.
    Serve hot over steamed jasmine rice.
    A plated dish of colorful Gaeng Daeng curry with chicken and vegetables, garnished with sesame seeds

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 35g
  • Protein: 25g
  • Fat: 23g
Cooking Tips:
  • Adjusting Spice Level: For a milder curry, use less red curry paste or add more coconut milk. For extra heat, add sliced Thai chilies.
  • Protein Variations: Swap chicken for shrimp, pork, or tofu based on your preference.
  • Enhance the Aroma: Lightly bruise the kaffir lime leaves before adding them to release their oils.
  • Vegetable Substitutions: Feel free to use broccoli, snap peas, or eggplant based on availability.