Red Curry

(Gaeng Daeng)

This curry can be made with any meat or seafood. To make the Red Curry Paste


  • 2 T red curry paste (use a little more for hotter curry; Mae Ploy brand is excellent
  • 3 T vegetable oil
  • 3/4 lb boneless chicken meat, cut into 3/4-inch pieces
  • 2 cans (unsweetened) coconut milk (approx. 3 cups in all)
  • 1 c water or chicken broth
  • 1/2 c baby corns
  • 1/2 c straw mushrooms (or substitute other mushroom of your choice)
  • 1/2 c sliced bamboo shoots
    5 kaffir lime leaves (dried are fine; these are available in packages on the bottom — usually dusty — shelf of the Asian market; they look like dried, curled-up leaves)
  • 1/2 t salt (more or less to taste) or Fish sauce
  • 1/2 red bell pepper, cut into matchstick-size strips


Fry curry paste with the cream off the top of the coconut milk in oil in saucepan until oil separates. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice.