Thai Red Curry
also called gaeng dang · gaeng ped · gaeng pet · kaeng phet · gang ped · red curry · red curry chicken
- Thai Kitchen
- One Pot
- serves 4
- recipe says 40 min
- Stews & Braises
Three ways to read this recipe
The table
| 28 oz(800 mL; two cans, unshaken)coconut milk | crack the cream 5 min | fry the paste 3 min | simmer 12 min | season | stir in |
| 1/4 cup(60 g)Thai red curry paste | |||||
| 1 lb(450 g; boneless, sliced 1/4-in thick)chicken thighs | |||||
| 1 cup(drained and sliced)bamboo shoots | |||||
| 4(torn)makrut lime leaves | |||||
| 2 Tbsfish sauce | |||||
| 2 tsppalm sugar | |||||
| 1 cup(leaves only)Thai basil | |||||
| 2(sliced on the diagonal)red spur chiles | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1crack the cream 5 min
2fry the paste 3 min
goes in with what step 1 made
3simmer 12 min
goes in with what step 2 made
4season
goes in with what step 3 made
5stir in
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 min2 of 5 steps give no time
- Needs you
- about 8 min
- What you'll wash
- One thing — the wok
- Does it keep
- 2 days — the basil blackens by morning and the bamboo firms, though the sauce itself holds
crack the cream 5 min
5 minneeds youfrom the start
fry the paste 3 min
3 minneeds you5 min in
simmer 12 min
12 minwalk away8 min in
season
not timed20 min in
stir in
not timed20 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Thai Red Curry
>> category: Stews & Braises
>> tags: chicken, coconut, thai, chiles, curry
>> counters: Thai Kitchen, One Pot
>> aka: gaeng dang, gaeng ped, gaeng pet, kaeng phet, gang ped, red curry, red curry chicken
>> pairs-with: thai-red-curry-paste, coconut-rice
>> servings: 4
>> time: 40 min
>> washing-up: the wok
>> keeps: 2 days — the basil blackens by morning and the bamboo firms, though the sauce itself holds
>> step: crack the cream 5 min
Fry the thick cream spooned off the top of @coconut milk{28%oz}(800 mL; two cans, unshaken) in a #wok{} over medium heat for ~fry{5%min}, until it splits and beads its own oil.
>> step: fry the paste 3 min
Fry @Thai red curry paste{1/4%cup}(60 g) into @&(~1)cracked cream{} for ~fry{3%min}, pressing it against the pan until the kitchen smells of it and the oil runs red.
>> step: simmer 12 min
Simmer @chicken thighs{1%lb}(450 g; boneless, sliced 1/4-in thick), @bamboo shoots{1%cup}(drained and sliced) and @makrut lime leaves{4}(torn) with @&(~1)fried paste{} and the rest of both cans for ~simmer{12%min}.
>> step: season
Season @&(~1)curry{} with @fish sauce{2%Tbs} and @palm sugar{2%tsp}.
>> step: stir in
Stir @Thai basil{1%cup}(leaves only) and @red spur chiles{2}(sliced on the diagonal) into @&(~1)curry{} off the heat.