Gaeng daeng or red curry is one of the pillars of Thai cuisine, with roots in the royal cuisine of Ayutthaya. Its intense color comes from dried chili peppers and its balance of spiciness, sweetness and umami defines the country's gastronomy. Every Thai family has its own recipe.
Thai
Pork gaeng daeng
Thai pork gaeng daeng: traditional step-by-step recipe, with chef tips and clear timings.
- thailand
- MAIN COURSES
- High protein
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 425 kcal
- Protein 28 g
- Fiber 3 g
- Carbohydrates 16 g
- Fat 28 g
- Sodium 820 mg
Story behind the dish
Preparation
Pork gaeng daeng is a Thai preparation with medium difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of pork loin in pieces.
- Have ready: 400 ml of coconut milk.
- Have ready: 3 tablespoons of red curry paste.
- Have ready: 2 kaffir lime leaves.
- Have ready: 100 g of green beans.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat oil in wok and fry red curry paste with…
Heat oil in wok and fry red curry paste with shrimp paste for 2 minutes.
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Add half of the coconut milk and cook until the oil separates.
Add half of the coconut milk and cook until the oil separates.
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Add pork and cook for 5 minutes until it changes color.
Add pork and cook for 5 minutes until it changes color.
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Add rest of coconut
Add rest of coconut, lime leaves, eggplant and green beans.
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Season with fish sauce and sugar; cook 15 minutes over low heat
Season with fish sauce and sugar; Cook for 15 minutes over low heat.
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Top with basil and chili; serve with jasmine rice
Top with basil and chili; serve with jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with seasonal white fish instead of the main fish.
- Version with whole wheat pasta or brown rice for greater fiber content.
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