Gaeng Kua Pak Pak Wan Goong
Thai Sweet Leaf Curry with Shrimp
A vibrant and aromatic Southern Thai curry, Gaeng Kua Pak Pak Wan Goong features the unique flavor of pak wan (sweet leaf) and the sweetness of fresh shrimp in a rich, coconut-milk based red curry broth. This dish is a delightful balance of savory, sweet, and subtly spicy notes, showcasing the fresh ingredients and complex flavors characteristic of Thai cuisine.
🧂 Ingredients
- 300 g Shrimp, peeled and deveined
- 200 g Pak Wan (Sweet Leaf), roughly chopped
- 400 ml Coconut milk (full fat)
- 2 tbsp Red curry paste (Thai style)
- 2 tbsp Fish sauce
- 1 tsp Palm sugar
- 3 Kaffir lime leaves, bruised
- 1 Thai chilies, sliced (optional, for extra heat)
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
💡 Tip: Frying the curry paste helps to release its aromatic oils and deepen the flavor. - 2
Pour in about half of the coconut milk and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the oil starts to separate from the coconut milk.
💡 Tip: This process, known as 'cracking' the coconut milk, intensifies the curry flavor. - 3
Add the remaining coconut milk, fish sauce, palm sugar, and bruised kaffir lime leaves. Stir well and bring to a gentle simmer.
💡 Tip: Adjust seasoning with fish sauce and palm sugar to achieve a balance of salty and sweet. - 4
Add the pak wan leaves to the simmering curry. Cook for 2-3 minutes until the leaves are wilted and tender.
💡 Tip: Pak wan cooks quickly; avoid overcooking to maintain its delicate texture and flavor. - 5
Add the shrimp to the curry. Cook for another 2-3 minutes, or until the shrimp turn pink and are just cooked through.
💡 Tip: Shrimp cook very fast. Overcooked shrimp will become tough. - 6
Stir in the sliced Thai chilies if using. Taste and adjust seasoning if necessary.
💡 Tip: Add chilies at the end to preserve their fresh heat. - 7
Serve the Gaeng Kua Pak Pak Wan Goong hot, typically with steamed jasmine rice.
💡 Tip: This curry is best enjoyed fresh.
💡 Pro Tips
- ✓If pak wan is unavailable, you can substitute with other leafy greens like spinach or Thai basil, though the flavor profile will differ.
- ✓Ensure you use good quality Thai red curry paste for authentic flavor.
- ✓For a richer curry, use the thick cream from the top of the coconut milk can for the initial frying of the curry paste.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute shrimp with firm white fish fillets or chicken breast, cut into bite-sized pieces.
- Add other vegetables such as bamboo shoots or long beans for added texture and flavor.
- For a vegetarian version, omit the shrimp and use firm tofu or tempeh.