Gaeng Daeng (Red Curry with Pork)

Name: Gaeng Daeng (Red Curry with Pork)
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500g Pork Shoulder, thinly sliced; 400ml Coconut Milk, full-fat; 200ml Chicken Stock, unsalted; 3 tbsp Gaeng Daeng; 2 tbsp Fish Sauce; 2 tsp Palm Sugar, packed; 200g Canned Bamboo Shoots, drained, rinsed and julienned; 6 leaves of Kaffir Lime Leaves, torn; 2 Red Spur Chili (Prik Chee Fa)s, thinly sliced; 1 cup Thai Basil Leaves, loosely packed; 1 tbsp Neutral Oil, optional, for frying the paste if coconut milk doesn't separate; 4 servings of Jasmine Rice, steamed

Gaeng Daeng is a silky, fragrant Thai red curry where tender pork is simmered in creamy coconut milk and bright aromatics until richly flavored. Sweet notes from palm sugar, savory depth from fish sauce and chicken stock, and herbal lifts from kaffir lime and Thai basil make every spoonful balanced and comforting. Serve it steaming over jasmine rice for a classic, soul-satisfying meal.

Gaeng Daeng is a silky, fragrant Thai red curry where tender pork is simmered in creamy coconut milk and bright aromatics until ri... Show more

Traditional Thai Recipe

Health Grade

C · Balanced

Rating

4.3

Time

35 min

Price

1,14 €

Calories

549 kcal

low calorie

easy

meal prep

one pot

Method

Prep the ingredients

Slice the Pork Shoulder as thinly as you can against the grain so it cooks quickly and stays tender. Open the Canned Bamboo Shoots, drain and rinse them well, then cut any thick pieces into thin matchsticks. Tear the Kaffir Lime Leaves into a few pieces, thinly slice the Red Spur Chili, and pick the Thai Basil Leaves from their stems so they are ready for the finish.

Fry the paste

Set a pot over medium-high heat. If the coconut milk doesn’t separate easily, heat the Neutral Oil first. Add the Gaeng Daeng and fry it for 2 minutes, stirring constantly, until it smells intensely fragrant and turns a shade darker. Stir in a few spoonfuls of the Coconut Milk to loosen the paste, then keep cooking until the mixture looks glossy.

Simmer the curry

Pour in the remaining coconut milk and the Chicken Stock, then add the pork. Bring the curry to a gentle simmer and cook for 10 to 12 minutes, stirring now and then, until the pork is just tender. Stir in the Fish Sauce and Palm Sugar, then simmer for 1 minute more so the seasoning melts in.

Finish and serve

Add the bamboo shoots, kaffir lime leaves, and sliced chili, then simmer for 2 to 3 minutes just until everything is heated through and the curry smells bright and citrusy. Turn off the heat and fold in the basil leaves; they should wilt in the residual heat and stay vivid green. Ladle the curry over steamed Jasmine Rice and serve right away.

Ingredients

Method

For 4 servings

Adjust servings

Curry

500g Pork Shoulder, thinly sliced
400ml Coconut Milk, full-fat
200ml Chicken Stock, unsalted
3 tbsp Gaeng Daeng
2 tbsp Fish Sauce
2 tsp Palm Sugar, packed
200g Canned Bamboo Shoots, drained, rinsed and julienned
6 leaves of Kaffir Lime Leaves, torn
2 Red Spur Chili (Prik Chee Fa)s, thinly sliced
1 cup Thai Basil Leaves, loosely packed
1 tbsp Neutral Oil, optional, for frying the paste if coconut milk doesn't separate

To serve

4 servings of Jasmine Rice, steamed

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

549 kcal

27% of Daily kcal

Protein

28 g

56% RDI

Fat

28 g

10g sat fat

Carbs

45 g

16% RDI

Sugar

7.8 g

16% RDI

Fiber

1.6 g

5% RDI

Salt

4.6 g

93% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.3 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Curry

500g Pork Shoulder, thinly sliced
400ml Coconut Milk, full-fat
200ml Chicken Stock, unsalted
3 tbsp Gaeng Daeng
2 tbsp Fish Sauce
2 tsp Palm Sugar, packed
200g Canned Bamboo Shoots, drained, rinsed and julienned
6 leaves of Kaffir Lime Leaves, torn
2 Red Spur Chili (Prik Chee Fa)s, thinly sliced
1 cup Thai Basil Leaves, loosely packed
1 tbsp Neutral Oil, optional, for frying the paste if coconut milk doesn't separate

To serve

4 servings of Jasmine Rice, steamed

🧂 Plus ~3g of salt

Gaeng Daeng (Red Curry with Pork)

Method

Prep the ingredients

Fry the paste

Simmer the curry

Finish and serve

Ingredients

Method

Curry

To serve

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Curry

To serve

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