Thai Red Curry

also called gaeng dang · gaeng ped · gaeng pet · kaeng phet · gang ped · red curry · red curry chicken

The table

28 oz(800 mL; two cans, unshaken)coconut milkcrack the cream 5 minfry the paste 3 minsimmer 12 minseasonstir 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
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. crack the cream 5 min

    5 minneeds youfrom the start

  2. fry the paste 3 min

    3 minneeds you5 min in

  3. simmer 12 min

    12 minwalk away8 min in

  4. season

    not timed20 min in

  5. stir in

    not timed20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> 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
>> step.1: crack the cream 5 min
>> step.2: fry the paste 3 min
>> step.3: simmer 12 min
>> step.4: season
>> step.5: stir in

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. Every curry on this board starts here, and a can shaken before opening cannot do it.

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.

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}.

Season @&(~1)curry{} with @fish sauce{2%Tbs} and @palm sugar{2%tsp}. Red curry is meant to land sharper and thinner than green — sour and salty first, sweet only behind them.

Stir @Thai basil{1%cup}(leaves only) and @red spur chiles{2}(sliced on the diagonal) into @&(~1)curry{} off the heat. Two chiles is a mild shop's version; the kitchen changes this number and nothing else when you ask for it hotter.