Thai Gaeng Daeng (Red Curry)

Thai Gaeng Daeng is a classic dish of Thailand and a popular favorite on Thai menus around the world. Known for its fragrant aroma, flavorful blend of spices, and bright red hue, it’s an iconic dish of Thai cuisine.

Thai Gaeng Daeng is a red curry made with a complex seasoning paste called Nam Ped, a mix of aromatic herbs and spices. It’s typically served with Thai jasmine rice and is usually served with chicken, beef, pork, or seafood.

To make the classic Gaeng Daeng, you’ll need the following ingredients:


– 2 tablespoons vegetable oil
– 2 tablespoons Thai red curry paste
– 2 tablespoons fish sauce
– 400ml (14 oz) tin of coconut milk
– 1 ½ cups chicken broth
– 2 tablespoons tamarind paste
– 2 tablespoons brown sugar
– 1/2 teaspoon ground turmeric
– 2 small red chillies, deseeded and finely chopped
– 2 tablespoons freshly chopped basil leaves
– 1 kg (2lbs) chicken, beef, pork, or seafood


1. Heat the oil in a large pot over medium-high heat. Add the red curry paste and stir until fragrant.

2. Add the fish sauce, coconut milk, chicken broth, tamarind paste, brown sugar and turmeric and stir through.

3. Add the chillies and fresh basil leaves and bring the mixture to a gentle boil.

4. Reduce the heat to medium-low and add the chicken, beef, pork, or seafood. Simmer for 20-25 minutes, stirring occasionally.

5. Serve with Thai jasmine rice. Enjoy!