Authentic Thai Red Curry Recipe (Gaeng Ped)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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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)
Description
The recipe starts by preparing a red curry paste from soaked dried red spur chilies, lemongrass, galangal, salt, kaffir lime peel, turmeric, shrimp paste, garlic, and shallots, ground into a fine paste. This fresh paste forms an intense base for the curry.
In a pot or wok, coconut milk is gently simmered to release oil, then the curry paste is stirred in before adding the remaining coconut milk, fish sauce, and palm sugar. Vegetables like Thai eggplant and yardlong beans are cooked until slightly softened. Shrimp, kaffir lime leaves, and sliced red chilies are added last, cooking briefly until the shrimp are just done.
The final curry is creamy and flavorful with a balance of spicy, sweet, and citrus elements characteristic of Thai cuisine. It is typically served immediately, benefitting from fresh ingredients and careful timing to maintain texture and flavor.
This recipe is gluten-free and adjusted to a medium spice level. For different heat preferences, chilies can be added or removed accordingly.
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 eggplant halved or quartered, Thai variety
- 4 yardlong beans sliced into 1-inch sized pieces
- 2 kaffir lime leaves sliced into thin strips
- 2 red chili pepper sliced, fresh
RED CURRY PASTE
- 0.35 ounces red spur chili dry
- 0.1 ounces dried chilies
- 0.5 ounces galangal
- 1 ounces garlic
- 1 ounces shallot
- 0.1 ounces kaffir lime peel skin/peel
- 0.1 ounces Turmeric
- 1 ounces lemongrass
- 0.35 ounces shrimp paste
- 0.1 ounces salt
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 Mae Ploy or Maesri brands for store-bought red curry paste if not making fresh.
- Adjust spiciness by modifying the number of chilies or removing seeds to reduce heat.
- Full-fat coconut milk provides a rich and creamy curry sauce base.
- This recipe is gluten-free, suitable for those avoiding gluten.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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