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5.0 from 24 votes

Authentic Thai Red Curry Recipe (Gaeng Ped)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2 people
Calories: 604 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

RED CURRY PASTE
    Cup of Yum
  1. 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
  1. Add one-third of the coconut milk to a pot or wok over medium heat, reducing it until the oil separates.
  2. Stir in the red curry paste until the two are well mixed.
  3. Add the remaining coconut milk after approx 20 seconds.
  4. 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.
  5. 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

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

% 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.