Gaeng Daeng (Red Curry)

Name: Gaeng Daeng (Red Curry)
Cuisine: Thai
Ingredients: 10-15 pieces dried red chilies; 2 tbsp, sliced galangal; 2 stalks, sliced lemongrass; 4-5 leaves kaffir lime leaves; 4 cloves garlic; 3 pieces shallots; 1 tsp shrimp paste; 2 roots coriander root; 400 ml coconut milk; 1 tbsp palm sugar; 2 tbsp fish sauce; 200 grams meat or tofu; handful basil leaves

Gaeng Daeng, or Thai Red Curry, is a rich, aromatic curry featuring a balance of spicy, sweet, and savory flavors. It is a staple of Thai cuisine, known for its vibrant red color from dried red chilies and creamy texture from coconut milk, often served with meat or tofu and vegetables. This dish exemplifies the Thai culinary philosophy of harmonizing bold and subtle tastes.

13 ingredients

spicycreamyaromaticsweetsavory

Culinary DNA Preview

Thai70%

Indigenous30%

Ingredients

dried red chilies
10-15 pieces
galangal
2 tbsp, sliced
lemongrass
2 stalks, sliced
kaffir lime leaves
4-5 leaves
garlic
4 cloves
shallots
3 pieces
shrimp paste
1 tsp
coriander root
2 roots
coconut milk
400 ml
palm sugar
1 tbsp
fish sauce
2 tbsp
meat or tofu
200 grams
basil leaves
handful

Method

Steps not available

Origin Story

Red curry originated in Central Thailand, evolving as Thai cooks adapted Indian curry influences and incorporated local ingredients like lemongrass and galangal. It has since become a beloved national dish reflecting Thailand's diverse regional flavors.

Culinary DNA

Ingredient ancestry breakdown

Thai70%

ingredients+techniques

Indigenous30%

ingredient_origin

Techniques

pounding sautéing simmering

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