Gaeng Daeng Recipe (Thai Red Curry With Chicken)
Enjoy this gaeng daeng recipe, a spicy Thai red curry with chicken and coconut milk. A healthy dinner that's easy to make in 30 minutes!
Ingredients
- 8 oz or 1 cup chicken, cut into bite-sized pieces
- 1 cup bell peppers, cut into bite-sized pieces
- 3/4 cup bamboo shoots
- 1 handful of Thai sweet basil
- 2 tbsp red curry paste
- 1 3/4 cups coconut milk
- 1 tbsp sugar
- 1/2 tbsp rosdee seasoning powder
- 1 tsp salt
Instructions
- Heat a pot or large wok over medium heat. Pour in a third of the coconut milk and cook until you see the oil starting to separate with the milk. Now it's time to stir in the red curry paste. Follow it up with the rest of the coconut milk.
- Toss in chicken pieces and add sugar, flavor seasoning, and salt. Cook and stir until chicken is cooked.
- Add bell peppers and bamboo shoots. Cook until they're just as tender as you like them.
- Turn off the heat and toss in Thai basil. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- If you can't find flavor seasoning, add fish sauce to taste (like a tablespoon) to add umami. Adjust the salt if needed.
- Feel free to toss in your favorite vegetables or protein.
- Serve with rice or kanom jeen rice noodles.
Calories: 622kcal | Carbohydrates: 18g | Protein: 20g | Fat: 56g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 1248mg | Potassium: 730mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4030IU | Vitamin C: 69mg | Calcium: 74mg | Iron: 8mg
