Gaeng Phed (red curry)
Gaeng Phed (red curry) is one of the most classic Thai curries. It is very easy and simple to make at home. The key elements of red curry are the balanced flavors and also different textures you get from the meat and the crunch from the veggies. Now it’s autumn time when pumpkin is in season, and so we choose to add them into our curry as well! The typical and basic veggies to add in red curry are usually a semi-firm veggies like winter melon, but it’s really hard to find that in Sweden so we replace it with zucchini, and it works just fine. We also recommend to add bamboo shoots, it usually comes in a can with brine. It is widely available in local Asian stores and also at ICA (supermarket in Sweden). It gives the curry a nice crunchy texture. If you would like to turn this into a vegetarian dish, tofu is a nice choice to replace the meat. Check out our recipe below for an easy and authentic Thai curry, try making at home and you will like it.
Gaeng Phed (red curry)
Course: MainCuisine: ThaiDifficulty: Easy40
minutes2-3
ServingsIngredients
5 tbsp red curry paste
800 ml coconut milk
500 g pork neck or a protien of your choice (cut into bite size pieces)
1 zucchini (cut into bite size pieces)
250 g pumpkin/butternut squash (cut into bite size pieces)
1 can bamboo shoots (pour out the brine)
4 lime leaves
4 tbsp fish sauce
3 tbsp palm sugar
Instructions
- Add around 150ml of coconut milk into the pot, put on medium high heat. Wait until the oil starts to release from the coconut milk, add curry paste, stir fry until fragrant.
- Add pork or protien of your choice, mix until the curry paste coats it. Add the rest of coconut milk.
- Once the curry starts to boil, tear kaffir lime leaves and add into the pot, follow by fish sauce and palm sugar.
- Taste and adjust the flavor to your liking, then add zucchini, bamboo shoots and pumpkin.
- Once all the protein and veggies are cooked, turn off the heat and serve. This curry pairs really well with jasmine rice or Kanom jeen (rice noodles).