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–+ servings

Authentic Thai Red Curry Recipe (Gaeng Ped)

Thai red curry with shrimp and vegetables in coconut milk, topped with coconut cream, red chili, and long beans in a clay bowl.
Authentic Thai red curry recipe with shrimp and vegetables, gluten-free and easy,just like I served it at my Thai restaurant!
Praew
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

US Customary - EU Metric

Curry ingredients

  • 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

Curry paste ingredients (optional)

  • 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

For homemade curry paste (optional)

  • Pound chilies, lemongrass, galangal, and salt in a mortar. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Pound into a fine paste.

For the curry

  • 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.
  • Add red curry paste and stir until fragrant, about 30 seconds.
  • 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.)
  • 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!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • This recipe is gluten-free.
  • You can swap the shrimp for meat or tofu.
  • Feel free to add your favorite vegetables.
Calories: 604kcal | Carbohydrates: 27g | Protein: 21g | Fat: 50g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 137mg | Sodium: 1488mg | Potassium: 872mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2350IU | Vitamin C: 9mg | Calcium: 156mg | Iron: 10mg
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