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Thai Red Curry (gaeng Daeng)

Name: Thai Red Curry (gaeng Daeng)
Ingredients: 2 can (400 mL) unsweetened coconut milk (separate the cream from the milk); 4 tbsp Thai Kitchen Red Curry paste; 2 can (400 mL) unsweetened coconut milk (separate the cream from the milk)

by ahmads 22 ingredients 8 steps

Thai food has got to be one of our family’s favourite cuisines — so many gorgeous flavours, colours, and textures to choose from. I’ve rarely dared to recreate it at home, though I did get adventurous when my wee ones were wee. I only tried a handful of times (long ago!), but somehow Inaya and Isa still remembered loving it. They’ve mentioned it a few times recently, so I finally decided to give it another go with red curry and green curry (both recipes are here on the site). They both turned out fab — though I’ll keep experimenting to see if I can make them even better. According to Isa, the only real upgrade would be making the curry paste myself next time… but I’m not quite up to that challenge just yet! For now, I’ve used Thai Kitchen curry paste — if you use another brand (or make your own), you’ll need to adjust the recipe. I’ve shared more on this - and other helpful guidelines - in the Notes section below. ✨ If you’d like a vegetarian curry, simply swap out the protein for a substitute or add more vegetables.

Ingredients

2 can (400 mL) unsweetened coconut milk (separate the cream from the milk)

4 tbsp Thai Kitchen Red Curry paste

2 can (400 mL) unsweetened coconut milk (separate the cream from the milk)

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Thai Red Curry (gaeng Daeng)

Ingredients

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