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Gaeng Phet
Thai Red Curry
A rich and aromatic Thai red curry featuring tender meat simmered in a spicy coconut milk sauce. This dish is known for its vibrant color and complex flavor profile, often spicier than its green curry counterpart.
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- 500 g Beef or duck(Thinly sliced beef (sirloin or flank steak) or roasted duck meat.)
- 3 tbsp Red curry paste(High-quality Thai red curry paste. Adjust to your spice preference.)
- 400 ml Coconut milk(Full-fat coconut milk for richness. You may need an additional 200ml if you prefer a thinner sauce.)
- 100 ml Coconut cream(The thick cream from the top of a can of coconut milk, used to fry the paste.)
- 1 cup Bamboo shoots(Sliced or julienned bamboo shoots, drained. Canned is fine.)
- 1 cup Thai basil leaves(Fresh Thai basil leaves, stems removed.)
- 3 Kaffir lime leaves(Fresh or frozen. Remove the central rib before using.)
- 1 tbsp Fish sauce(For umami and saltiness. Adjust to taste.)
- 1 tsp Palm sugar(Or brown sugar, to balance the flavors. Adjust to taste.)
- 1 tbsp Vegetable oil(For sautéing if needed.)
ðšâð³ äœãæ¹
- 1
Prepare the curry base: Heat the coconut cream in a wok or large skillet over medium heat. Add the red curry paste and stir-fry for about 3-5 minutes until fragrant and the oil begins to separate from the paste, indicating it's well-fried. This step is crucial for developing the paste's flavor.
â±ïž 5 minutes - 2
Sear the meat: Add the thinly sliced beef or duck to the wok. Stir-fry until the meat is just browned on all sides, about 2-3 minutes. Do not overcook at this stage.
â±ïž 3 minutes - 3
Build the sauce: Pour in the coconut milk, add the kaffir lime leaves, fish sauce, and palm sugar. Stir well to combine everything. Bring the mixture to a gentle simmer.
â±ïž 2 minutes - 4
Simmer and tenderize: Reduce the heat to low, cover the wok, and let the curry simmer gently for 15-20 minutes, or until the meat is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
â±ïž 20 minutes - 5
Add vegetables and finish: Stir in the drained bamboo shoots and cook for another 5 minutes until heated through. Taste and adjust seasoning with more fish sauce or palm sugar if needed.
â±ïž 5 minutes - 6
Incorporate herbs and serve: Remove the wok from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt. Serve the Gaeng Phet hot, traditionally with steamed jasmine rice.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âFor an authentic touch, use roasted duck meat. The richness of the duck pairs beautifully with the spicy curry.
- âRed curry paste can vary significantly in spice level. Taste a small amount before adding to gauge its heat and adjust accordingly.
- âBalancing the sweet, salty, and spicy elements is key to a great Thai curry. Don't be afraid to adjust the palm sugar and fish sauce at the end.
- âIf you can't find kaffir lime leaves, you can substitute with the zest of one lime, added at the end of cooking, though the flavor will be different.
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- Use shrimp instead of beef or duck. Add the shrimp in the last 5 minutes of cooking until just pink and opaque.
- Add other vegetables such as Thai eggplant, bell peppers, or green beans along with the bamboo shoots.
- For a vegetarian version, use firm tofu or tempeh and vegetable broth instead of fish sauce.