Gaeng Kua Pak Ruam Goong
Thai Mixed Vegetable and Shrimp Curry
A vibrant and flavorful Thai red curry featuring a medley of fresh vegetables and succulent shrimp, simmered in a rich coconut milk broth infused with aromatic spices. This dish offers a delightful balance of sweet, savory, and slightly spicy notes, showcasing the diversity of Thai vegetable curries.
🧂 Ingredients
- 300 g Shrimp, peeled and deveined
- 400 ml Coconut milk
- 2 tbsp Red curry paste
- 1 tbsp Vegetable oil
- 3 Kaffir lime leaves, bruised
- 1.5 tbsp Fish sauce
- 1 tsp Palm sugar
- 400 g Mixed fresh vegetables (e.g., broccoli florets, cauliflower florets, snap peas, bell peppers, baby corn, long beans)
- 0.5 cup Thai basil leaves
- 1 Red chilies, thinly sliced (for garnish)
👨🍳 Instructions
- 1
Heat the vegetable oil in a wok or large saucepan over medium heat. Add the red curry paste and stir-fry until fragrant, about 1-2 minutes.
💡 Pro Tips: Stir-frying the curry paste releases its aromatic oils and deepens its flavor. - 2
Pour in about half of the coconut milk and bring to a simmer. Cook until the oil separates from the coconut milk, about 3-5 minutes.
💡 Pro Tips: This process, known as 'cracking' the coconut milk, enhances the curry's richness. - 3
Add the bruised kaffir lime leaves and the remaining coconut milk. Bring to a gentle simmer.
💡 Pro Tips: Bruising the kaffir lime leaves helps to release their citrusy aroma. - 4
Stir in the fish sauce and palm sugar. Taste and adjust seasoning as needed.
💡 Pro Tips: Balance the flavors to your preference; it should be a harmonious blend of salty, sweet, and spicy. - 5
Add the mixed vegetables to the curry. Cook until they are tender-crisp, about 5-7 minutes, depending on the vegetables used.
💡 Pro Tips: Add harder vegetables like long beans and cauliflower first, followed by softer ones like bell peppers and snap peas. - 6
Add the shrimp to the curry and cook for 2-3 minutes, or until they turn pink and are cooked through. Do not overcook the shrimp.
💡 Pro Tips: Shrimp cook very quickly; overcooking will make them tough. - 7
Stir in the Thai basil leaves just before serving until they wilt.
💡 Pro Tips: Adding basil at the end preserves its fresh aroma and vibrant color. - 8
Serve hot, garnished with sliced red chilies. This curry is traditionally served with steamed jasmine rice.
💡 Pro Tips: Jasmine rice is the perfect accompaniment to soak up the delicious curry sauce.
💡 Pro Tips
- ✓Customize the vegetables based on seasonality and personal preference.
- ✓For a spicier curry, add more red curry paste or some fresh bird's eye chilies.
- ✓Ensure you use good quality Thai red curry paste for authentic flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute shrimp with other proteins like chicken, firm tofu, or fish.
- Add a tablespoon of tamarind paste for a tangier flavor profile.
- A squeeze of lime juice just before serving can brighten the flavors.