Entrée: South Korea – 갱댕 ▶ Gaeng Daeng (Red Curry)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1.5 lb / 700 g boneless chicken thighs or pork loin, thinly sliced (or firm tofu for vegetarian)
2 tbsp (30 ml) red curry paste (store-bought or homemade)
1 tbsp (15 ml) vegetable oil
2 cups (480 ml) full-fat coconut milk
1 tbsp (15 ml) fish sauce (or soy sauce for vegetarian)
1 tbsp (15 ml) palm sugar or brown sugar
4–6 kaffir lime leaves, torn (or 1 tsp lime zest if unavailable)
1 cup (240 ml) bamboo shoots, rinsed and drained (optional)
1 small eggplant or 1 cup (240 ml) Thai eggplant, cut into bite-sized pieces
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 tsp grated galangal or ginger
6–8 Thai basil leaves (or sweet basil), plus extra for garnish
1–2 fresh red or green chilies, sliced (optional, for heat)
Juice of 1 / 2 lime
Cooked jasmine rice, for serving

Instructions

Prepare ingredients: slice the meat or tofu, cut vegetables, mince garlic and grate galangal or ginger, tear kaffir lime leaves, and measure the curry paste and seasonings.
Heat 1 tablespoon vegetable oil in a wide skillet or medium pot over medium heat.
Add the red curry paste and sauté 1–2 minutes, stirring constantly until aromatic. Add the minced garlic and grated galangal (or ginger) and cook another 30 seconds.
Pour in about 1 cup (240 ml) of the coconut milk. Stir to combine with the paste and let it simmer gently for 2–3 minutes so the oil separates slightly and the paste blooms.
Add the sliced chicken (or pork/tofu) to the pot. Stir to coat the pieces in the curry-coconut mixture and cook for 3–5 minutes until the outside of the meat is mostly cooked.
Pour in the remaining coconut milk, then add the torn kaffir lime leaves and bamboo shoots (if using). Bring to a gentle simmer, reduce heat to medium-low, and cook 6–8 minutes until the meat is cooked through and vegetables are tender.
Add the eggplant and red bell pepper and continue to simmer 3–5 minutes until vegetables are soft but not mushy. If using fresh chilies, add them now to infuse heat.
Season the curry with fish sauce and palm sugar. Taste and adjust: add more fish sauce for saltiness, more sugar for sweetness, or a splash of water if the curry is too thick.
Stir in the Thai basil leaves and lime juice just before removing from the heat. The basil should wilt but retain its bright flavor.
Serve the Gaeng Daeng hot over steamed jasmine rice. Garnish with extra basil leaves and sliced chilies if desired.