Gaeng Daeng Recipe – Thailand’s Rich and Spicy Red Curry

Gaeng Daeng, also known as Thai Red Curry, is a rich, aromatic dish packed with the perfect balance of sweet, savory, and spicy flavors.

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.

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 mins

Cook Time 25 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 450 kcal

Equipment

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

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

Instructions

 

• 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.
  
• 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.
  
• 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.
  

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.

Keyword Healthy, Homemade, Spicy

Alternative Ingredients for Gaeng Daeng

Gaeng Daeng is a versatile dish that allows for plenty of creativity with its ingredients while still delivering authentic Thai flavors. If you’re looking to swap out the protein, chicken can easily be replaced with shrimp, pork, beef, or even fish fillets for a seafood twist.

For a vegetarian or vegan version, firm tofu, tempeh, or chickpeas are excellent substitutes that pair well with the creamy curry. Adding extra vegetables, such as sweet potatoes, spinach, or mushrooms, can also create a more plant-forward meal.

If you don’t have access to Thai red curry paste, you can make a quick alternative at home using chili powder, paprika, garlic, ginger, and a bit of turmeric for color.

Coconut milk, the backbone of the curry’s creaminess, can be substituted with cashew milk or almond milk for a lighter texture, though the flavor will slightly differ.

For a soy-free option, replace fish sauce with tamari or a homemade blend of soy-free Worcestershire sauce and lime juice. Finally, kaffir lime leaves, which provide a citrusy aroma, can be replaced with a combination of lime zest and a splash of fresh lime juice.

If you don’t know have all the ingredients, you can opt for making a Khao Soi.

The Bottom Line

Gaeng Daeng is a delightful Thai classic that invites creativity and adaptation while retaining its signature balance of bold and comforting flavors.

By making thoughtful substitutions and adjustments, you can customize the dish to match what you have on hand or cater to your unique tastes and preferences.

With its rich, aromatic base and vibrant flavors, Gaeng Daeng is a perfect dish to enjoy at home, offering a taste of Thailand that’s both authentic and adaptable.