Authentic Thai Red Curry (Gaeng Ped)
Authentic Thai red curry recipe with shrimp and vegetables, gluten-free and easy,just like I served it at my Thai restaurant!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 large shrimp (deveined)
- 2 tbsp red curry paste
- 2 cups coconut milk (full fat)
- 1 tbsp fish sauce
- 1 1/2 tbsp palm sugar
- 2 cups Thai eggplants (halved or quartered)
- 4 yardlong beans (cut into 1-inch sized pieces)
- 2 kaffir lime leaves (finely shredded)
- 2 fresh red chilies (diagonally sliced)
- 0.3 ounces dry red spur chilies (chopped)
- 0.1 ounces dry chilies (chopped)
- 0.5 ounces galangal (chopped)
- 1 ounces garlic (chopped)
- 1 ounces shallots (chopped)
- 0.1 ounces kaffir lime skin (chopped)
- 0.1 ounces turmeric (chopped)
- 1 ounces lemongrass (chopped)
- 0.3 ounces shrimp paste
- 0.1 ounces salt
Instructions
- 1
Pound chilies, lemongrass, galangal, and salt in a mortar. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Pound into a fine paste.
- 2
Heat one-third of the coconut milk in a pot over medium heat. Cook until it thickens and the oil begins to separate on the surface.
- 3
Add red curry paste and stir until fragrant, about 30 seconds.
- 4
Pour in the remaining coconut milk and add fish sauce and palm sugar. Add all vegetables and simmer until they're softened to your liking. (Add meat or tofu too if not using shrimp.)
- 5
Add the shrimp, kaffir lime leaves, and chilies. Boil gently for 1 to 2 minutes, until the shrimp are just cooked through. Serve hot with jasmine rice. Enjoy!