Gaeng daeng recipe ingredients
Red curry is a Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu.
Gaeng daeng is a Thai dish also known as red curry. Its a flavorful curry made with red curry paste, coconut milk, meat (usually chicken, beef or pork) and various vegetables such as bamboo shoots, bell peppers, and eggplant.
The red curry paste which is made from red chilli peppers, garlic, lemongrass, galangal, shrimp paste and various spices gives the dish a mouthwatering flavor combining the creaminess of coconut milk, the sweetness of palm sugar, and the savory umami taste from fish sauce or soy sauce.It is one of the popular and comforting dish in Thai cuisine enjoyed both at home and in restaurants around the world.
The curry, has a moderate spice level due to the dried chilies used in the red curry paste. The spiciness can be adjusted by using more or less of the paste or using more or less chilies when preparing the paste.
Ingredients
2 cups kabocha squash, bite-sized pieces
360 ml coconut milk
60-90 ml red curry paste
500 g chicken thigh, boneless, skinless
1.5-inch cubes
240 ml chicken stock
30 ml fish sauce, if using store-bought paste, you may need less
2-3 tbsp palm sugar, chopped
240 ml Thai basil
A handful Julienned red pepper for some colour, optional
Red Curry Paste
10 g mild (large) dried chilies
4-5 g spicy (small) dried chilies
1 tsp coarse sea salt
1/4 tsp white peppercorns
1/4 cup chopped shallots
3 Tbsp chopped garlic
3 Tbsp chopped lemongrass
1 Tbsp chopped galangal
2 cilantro roots, or about 6 cilantro stems
1 tsp chopped kaffir lime zest
1 tsp shrimp paste
Making Red Curry Paste
Cut chilies into chunks, remove the seeds, then grind in a grinder until fine.
In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.
Add ground chilies and pound to mix. Add garlic and shallots, pound until fine.
Add shrimp paste, pound to mix.
Note: Use can use grinder or food processor instead of mortar and pestle.
Instruction for Gaeng daeng
Wash the kabocha squash and slice off any part of the skin that has blemishes. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes.
Bring coconut milk to a boil, add curry paste and stir to break up lumps.
Continue cooking over medium high heat until it is very thick and the coconut oil starts separating from the curry paste.
If using chicken thigh, add the chicken and toss to mix with the paste, if using breasts, hold off for now and just proceed with the next step.
Add the remaining coconut milk and chicken stock.
Season with 1 tablespoon of the fish sauce and 2 tablespoon of the palm sugar. Stir to mix and simmer for about 8 minutes.
Stir in the kabocha squash and simmer for about 5 minutes.
If using chicken breast, add the chicken now and cook for another 2 minutes until both the chicken and the squash are done.
If using chicken thighs, just keep it going until the squash is fully cooked, 6-8 minutes.
Remove from heat and adjust seasoning with the remaining fish sauce and palm sugar as needed.
Stir in Thai basil and red pepper, if using.
Serve immediately with jasmine rice.
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