Thai Red Curry
Easy Thai red curry (gaeng ped)
- Servings4 Portions
- Prep Time120 min
- Cook Time30 min
An easy variant of Thai red curry (gaeng ped) that comes from a recipe I previously used primarily for slowcookers. However, it is perfectly possible to cook this in a pot on the stove instead and with pre-made sous-vide chicken fillet it will also be very tasty.
I started using this recipe in my slowcooker which was very convenient, but one problem I had was that the chicken would not get cooked properly. I tried many different varieties and the one that came closest was to put in sliced chicken fillet when there were 2 hours left to cook, but even that had its drawbacks. The best result I had for the slowcooker was if I used chicken thighs instead of filet - it is a more durable meat that does not dry as easily. But after I dived deep into the sous-vide swamp, I instead started to prepare, among other things, chicken fillet and saved these in the freezer so I could only heat up for perfectly cooked meat when I needed it.
In this particular recipe, I chose to use onions, peppers and broccoli, but the vegetables can be varied as much as you want. You can use green onions, leeks, potatoes, zucchini, green beans, cauliflower, carrots, pineapple just to name a few. Many other recipes also use lime leaves and / or lemongrass, which you remove when you eat, but I think you can replace them with lime juice instead to get the same result.
The chicken can also be replaced with e.g. salmon, shrimp or pork. Of course, you do not need to have any meat at all, just go ahead and make this dish completely vegetarian.
Thai basil is not a must, but I think the little taste of anise is perfect for this curry. At one point I had no Thai basil available so I tried adding a little bit of licorice powder instead which worked very well. I usually add some Thai basil as the stew simmers, which gives some flavor and also some when serving so you also get some fresh green leaves.
If you want to be really luxurious, you can also make your own red curry paste. It is not very difficult, but for this particular recipe I thought it was easier to use a purchased variant instead.
|Energy||1709.55 kcal||427.39 kcal||87 kcal|
|Carbohydrates||111.42 g||27.85 g||5.67 g|
|Fat||76.83 g||19.21 g||3.91 g|
|Protein||142.46 g||35.62 g||7.25 g|
|Sugar||68.38 g||17.1 g||3.48 g|
|Salt||10.41 g||2.6 g||0.53 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Make sure you have pre-cooked chicken available. I usually sous-vide the chicken in smaller peices in 500g pouches, 60 degrees celsius for 2 hours.
- Press the garlic and grate the ginger.
- Drain the liquid of bamboo shoots.
- Peel and cut the onion into pieces. Cut the peppers into pieces. Divide the broccoli into smaller pieces.
- In a saucepan - add coconut milk, sugar, fish sauce, lime juice, red curry paste, sambal oelek, garlic, ginger, bamboo shoots and chicken stock - simmer for 5 minutes.
- Add onion, bell pepper, broccoli and Thai basil - cover with a lid and simmer for 15 minutes.
- Add the pre-cooked chicken and possibly more Thai basil.
- Put all the ingredients except pre-cooked chicken in an slowcooker.
- Set the slowcooker to low, 4 hours.
- Add the chicken to warm it up.