Authentic Thai Red Curry Recipe (Gaeng Ped)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
2 people
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Calories
604 kcal
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Course
Main Course
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Cuisine
Thai
Authentic Thai Red Curry Recipe (Gaeng Ped)
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Gaeng ped is an authentic Thai red curry recipe that’s spicy, made with coconut milk, and perfect for a quick meal in under 30 minutes.
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Ingredients
THAI RED CURRY
- 10 large Shrimp
- 2 tbsp red curry paste
- 2 cups coconut milk full fat
- 1 tbsp fish sauce
- 1 1/2 tbsp palm sugar
- 2 cups Thai eggplants halved or quartered
- 4 yardlong beans sliced into 1-inch sized pieces
- 2 kaffir lime leaves sliced into thin strips
- 2 fresh red chilies sliced
RED CURRY PASTE
- 0.35 ounces dry red spur chilies
- 0.1 ounces dry chilies
- 0.5 ounces galangal
- 1 ounces garlic
- 1 ounces shallots
- 0.1 ounces kaffir lime skin
- 0.1 ounces Turmeric
- 1 ounces lemongrass
- 0.35 ounces shrimp paste
- 0.1 ounces salt
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Instructions
RED CURRY PASTE
- Begin by soaking dry red spur chilies in water for 10 minutes. Meanwhile, you can chop your herbs and spices into pieces for easy pounding. Add drained chilies to a mortar along with lemongrass, galangal, and salt, pounding until fully broken down. Incorporate kaffir lime zest, turmeric, shrimp paste, garlic, and shallots, continuing to pound everything into a fine paste.
THAI RED CURRY
- Add one-third of the coconut milk to a pot or wok over medium heat, reducing it until the oil separates.
- Stir in the red curry paste until the two are well mixed.
- Add the remaining coconut milk after approx 20 seconds.
- Add fish sauce and palm sugar, stir, then add vegetables and simmer for about a minute or until the vegetables has softened slightly. If using protein other than shrimp, add it now.
- Add shrimps, kaffir lime leaves, and chilies, boiling until shrimps are cooked, about 1-2 minutes. At this point, the vegetables should be soft to your liking. Serve immediately with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- Red curry paste: For store-bought, you can use either Mae Ploy or Maesri.
- This recipe makes a medium spicy curry. Add or remove chilies to taste, remove the seeds, or substitute Thai chilies for non-spicy chilies or bell peppers.
- Use full-fat coconut milk for a rich and creamy coconut curry sauce.
- This recipe is gluten-free.
Nutrition Information
Show Details
Calories
604kcal
(30%)
Carbohydrates
27g
(9%)
Protein
21g
(42%)
Fat
50g
(77%)
Saturated Fat
43g
(215%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
137mg
(46%)
Sodium
1488mg
(62%)
Potassium
872mg
(25%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
2350IU
(47%)
Vitamin C
9mg
(10%)
Calcium
156mg
(16%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 50g | 77% |
| Saturated Fat | 43g | 215% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 137mg | 46% |
| Sodium | 1488mg | 62% |
| Potassium | 872mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 9mg | 10% |
| Calcium | 156mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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