Can I use a different type of protein in Thai Red Curry (Gaeng Phed)

Absolutely! Red Curry (Gaeng Daeng) is versatile. For a vegetarian option, you can use shrimp, beef, pork, or a variety of vegetables. Adjust cooking times accordingly to ensure the protein is cooked through.

How can I make the curry less spicy?

To reduce the spiciness, use less red curry paste or add coconut milk to dilute the heat. You can also add a bit more sugar to balance the flavors.

What if I can't find kaffir lime leaves?

If kaffir lime leaves are unavailable, you can use lime zest. While it won't replicate the exact flavor, it will add a similar citrusy note.

Can I prepare the curry in advance?

Yes, Thai Red Curry (Gaeng Daeng) can be made ahead and stored in the refrigerator for up to 3 days. This not only saves time but also allows the flavors to intensify, making the dish even more enjoyable.

Thai Red Curry (Gaeng Phed)

Name: Thai Red Curry (Gaeng Phed)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 2 tbsp red curry paste; 1 lb chicken breast, thinly sliced (or tofu for a vegetarian option); 1 can (14 oz) coconut milk; 1 cup chicken broth (or vegetable broth for a vegetarian option); 2 tbsp fish sauce (or soy sauce for a vegetarian option); 1 tbsp brown sugar; 1 cup bell peppers, sliced; 1 cup bamboo shoots, drained; 4-5 kaffir lime leaves torn into pieces; 1 cup fresh basil leaves; Cooked jasmine rice for serving

Description

Red Curry (Gaeng Phed) is a delightful symphony of flavors, boasting a perfect balance of spiciness, sweetness, and creaminess. With its vibrant red hue, this Thai classic tantalizes your taste buds with the warmth of red curry paste, coconut milk's richness, and fragrant herbs' freshness. Imagine tender pieces of chicken or tofu simmered to perfection in a luscious, aromatic sauce, complemented by the crunch of bell peppers and the subtle sweetness of bamboo shoots. This dish, served with steaming jasmine rice, is not just a meal but an experience that transports you straight to the heart of Thailand.

Ingredients

Scale

2 tbsp vegetable oil
2 tbsp red curry paste
1 lb chicken breast, thinly sliced (or tofu for a vegetarian option)
1 can (14 oz) coconut milk
1 cup chicken broth (or vegetable broth for a vegetarian option)
2 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tbsp brown sugar
1 cup bell peppers, sliced
1 cup bamboo shoots, drained
4-5 kaffir lime leaves torn into pieces
1 cup fresh basil leaves
Cooked jasmine rice for serving

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Instructions

Step 1: Preparing the Base

In a large saucepan, heat the vegetable oil over medium heat. Once the oil is hot, add the red curry paste, stirring continuously for 1-2 minutes until fragrant. This step blooms the spices, releasing their essential oils and intensifying the flavor of your curry base.

Step 2: Cooking the Protein

Add the sliced chicken breast to the saucepan; stir to coat it with the curry paste. Cook for 5-7 minutes until the chicken is no longer pink. If using tofu, gently stir to avoid breaking the pieces and cook until lightly browned.

Step 3: Creating the Sauce

Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully. This step is crucial for developing a perfect red curry's rich, creamy texture.

Step 4: Adding Vegetables and Seasoning

Add the bell peppers, bamboo shoots, fish sauce, and brown sugar. Stir well, then add the torn kaffir lime leaves. Simmer for another 5-7 minutes until the vegetables are tender but crisp, and the flavors have deepened.

Step 5: Finishing Touches

Just before serving, stir in the fresh basil leaves until wilted. Serve the red curry hot over a bed of steamed jasmine rice, garnished with additional basil if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmer
Cuisine: Thai

Nutrition

Serving Size: 1 cup
Calories: 350 Kcal
Sugar: 4g
Sodium: 800mg
Fat: 24g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 20g
Cholesterol: 40mg