Quick Weeknights · Thai
Gaeng Daeng (Thai Red Curry)
Tender chicken and crisp vegetables cooked in a fragrant coconut milk broth infused with red curry paste.
Why This Works
The deep, complex flavors of red curry paste combined with creamy coconut milk and tender chicken create a comforting yet sophisticated dish.
The Upgrade
Garnish with a few sprigs of fresh cilantro and thinly sliced red chilies for added color and a hint of freshness.
Chef's Secret
Michelin TechniqueEnsure the curry paste is well-fried in the coconut cream before adding the liquid. This develops the paste's aromatics and creates a richer, smoother curry base.
Ingredients
Total time including resting: 30 min
Directions
Heat a saucepan or wok over medium heat. Add about 1/4 cup of the thickest part of the coconut milk from the top of the can.
Add the red curry paste and torn kaffir lime leaves. Stir and cook for 2-3 minutes until fragrant and the oil starts to separate. This 'blooms' the paste for deeper flavor.
3 minAdd the sliced chicken and stir-fry until lightly browned, about 2-3 minutes.
3 minPour in the remaining coconut milk. Bring to a simmer, stirring occasionally.
Add the bamboo shoots and sliced red bell pepper. Simmer gently for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
7 minStir in the fish sauce and sugar. Taste and adjust the balance of salty, sweet, and spicy.
Just before serving, stir in the Thai basil leaves until they just begin to wilt.
Serve hot over jasmine rice.
Wine Pairing
Gris de Noir
Rosé
The BottleInama Carmenere Rosé
A structured, flavorful Rosé provides the perfect medium between the heat of the red curry and the richness of the coconut milk. Its bright fruit keeps the dish from feeling too heavy.
Nutrition per Serving
580
calories
33g
protein
28g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sticky Rice
Serve warm sticky rice to allow guests to scoop up the red curry sauce effectively with their hands or spoon.
Ingredients
Directions
Rinse the rice under cold running water until the water runs completely clear to remove excess starch.
Soak the rice in a bowl of cold water for at least 4 hours, or overnight, then drain thoroughly.
Line a bamboo steamer with cheesecloth and spread the soaked rice in an even layer.
Place the steamer over a pot of boiling water, ensuring the water does not touch the rice, and cover tightly.
Steam for 20 minutes, then carefully flip the rice over and steam for another 5 minutes until translucent and tender.
Transfer to a bowl, fold in the salt while hot, and serve immediately in a covered bamboo basket.
Side Dish
Stir-Fried Morning Glory
Flash-fry morning glory with garlic for a quick vegetable side that introduces an herbal, fresh element to the creamy curry.
Ingredients
Directions
Trim the tough bottom 2 inches from the morning glory and cut into 3-inch lengths.
Whisk the soybean paste and oyster sauce in a small bowl until smooth.
Heat the oil in a wok over high heat until wisps of smoke appear.
Add the garlic and chili, searing for 10 seconds until fragrant.
Add the morning glory and the sauce mixture immediately.
Flash-fry for 60 seconds until the stems are crisp-tender and the leaves are just wilted. Serve immediately.
Member Reviews
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Perfect Thai flavors. Followed it step by step and it was flawless.
Perfect Thai flavors. Followed it step by step and it was flawless.
Tastes like something you'd pay 30 dollars for at a restaurant.