📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with this vibrant Gaeng Dang, a masterpiece of Southeast Asian coconut-based classics. This dairy-free curry strikes a sophisticated balance between the heat of dried red chilies, the creaminess of coconut milk, and the umami depth of fish sauce. It is a soul-warming dish characterized by its brilliant crimson hue and the fragrant perfume of fresh Thai basil and kaffir lime leaves.
🥗 Ingredients
The Protein and Aromatics
- 1 lb Chicken breast or thigh (sliced into thin, bite-sized strips)
- 3-4 tablespoons Thai red curry paste (use a high-quality brand like Mae Ploy or Maesri)
- 3 cloves Garlic (minced)
- 1 inch piece Fresh ginger or galangal (peeled and finely grated)
The Curry Base
- 20 oz Full-fat coconut milk (approx 1.5 cans; do not use light coconut milk)
- 1/2 cup Chicken stock or water (to adjust consistency)
- 2 tablespoons Coconut oil (for frying the paste)
Vegetables and Seasonings
- 1 cup Bamboo shoots (sliced, canned and rinsed)
- 1 piece Red bell pepper (sliced into thin strips)
- 2 tablespoons Fish sauce (adjust to taste for saltiness)
- 1.5 tablespoons Palm sugar (can substitute with brown sugar)
- 5-6 pieces Kaffir lime leaves (torn slightly to release oils)
The Finishing Touches
- 1 cup Thai sweet basil leaves (freshly picked)
- 1 tablespoon Fresh lime juice (added at the very end)
- 1-2 pieces Fresh red chili (sliced diagonally for garnish)
👨🍳 Instructions
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1
Heat the coconut oil in a large wok or deep skillet over medium heat until shimmering.
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2
Add the red curry paste to the oil. Use a spatula to break it up and fry it for 2-3 minutes. This 'blooms' the spices and is essential for a deep flavor.
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3
Add the minced garlic and grated ginger (or galangal). Sauté for another 60 seconds until the mixture is incredibly fragrant and the oil begins to turn red.
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4
Pour in about 1/2 cup of the thick coconut cream from the top of the can. Stir constantly until it incorporates with the paste and starts to bubble and separate slightly.
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5
Add the sliced chicken to the wok. Stir-fry for 3-4 minutes until the outside of the chicken is opaque and well-coated in the curry base.
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6
Pour in the remaining coconut milk and the chicken stock. Stir well to ensure no clumps of paste remain at the bottom.
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7
Add the torn kaffir lime leaves, palm sugar, and fish sauce. Bring the mixture to a gentle simmer—do not let it reach a rolling boil or the coconut milk may break.
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8
Add the bamboo shoots and red bell pepper strips. Simmer for 5-7 minutes until the vegetables are tender-crisp and the chicken is cooked through.
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9
Taste the sauce. It should be a balance of salty (fish sauce), sweet (sugar), and spicy. Adjust seasonings if necessary.
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10
Turn off the heat. Stir in the fresh Thai basil leaves; they will wilt instantly in the residual heat, preserving their bright flavor.
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11
Squeeze in the fresh lime juice and give it one final gentle stir.
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12
Ladle the curry into deep bowls, ensuring everyone gets plenty of sauce and aromatics. Garnish with fresh chili slices and a few extra basil leaves.
💡 Chef's Tips
For an authentic touch, 'crack' the coconut cream by boiling a small amount of the thickest part of the milk until the oil separates before adding the paste. If you can't find Thai basil, use Italian basil mixed with a tiny pinch of ground anise to mimic the licorice-like flavor. Always use full-fat canned coconut milk; the carton versions used for drinking are too thin and won't provide the necessary richness. Adjust the spice level by varying the amount of curry paste; 3 tablespoons is usually 'medium' for most Western palates.
🍽️ Serving Suggestions
Serve over a steaming bed of Jasmine rice to soak up the luxurious sauce. Pair with a side of Thai cucumber salad (Ajaad) to provide a cooling, vinegary contrast to the heat. A crisp, cold Lager or a slightly sweet Riesling works beautifully to balance the spice. For a low-carb option, serve over cauliflower rice or steamed bok choy.