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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.
๐ง ์ฌ๋ฃ
- 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 sautรฉing if needed.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an authentic touch, use roasted duck meat. The richness of the duck pairs beautifully with the spicy curry.
- โRed curry paste can vary significantly in spice level. Taste a small amount before adding to gauge its heat and adjust accordingly.
- โBalancing 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.
- โIf 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.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.