‘Gaeng Daeng’ is Thai Red Curry. Genki husband and I are addicted to Thai food but here in Virginia, restaurant taxes are out-of-this-world pricy! It’s actually more expensive to eat out here than it is in Washington D.C. Strange, I know! Keep that in mind if you ever visit the Civil War state. Our house is actually about 30 minutes away from a real city, so that means not only do we have to pay expensive rates but we also have to drive a long distance. So, that means making it at home is the next best thing.
Little did I know the first time I made Thai curry was it is so easy to make- and super cheap! One thing that might be a hassle is finding Thai curry paste in your local stores. We actually purchase ours at Lotte Plaza, an Asian store. Try your local Asian store and ask around to find some, it’s worth it.
Foodie blogger on Rafaels Food World, shares this Gaeng Daeng recipe but of course I have changed it up to meet our needs. My version has tons of vegan protein since we were just coming home from a long hiking/camping trip and needed it. There are also some minor modifications of ingredients we did not have in the kitchen but turned out terrific so why mess with something tasty. Here are my changes to the original recipe.½-1 Tbsp Vegetable Oil 3.5 Tbsp Red Curry Paste 1 can lite Coconut Milk (We like Trader Joe’s Version) 1 can mock abalone, optional ½ block tofu, diced 2 C vegan broth (I used vegan mock chicken stock) 2 C broccoli, red bell peppers, onion and any other vegetables available 1 Tbsp Soy Sauce or tamari 1- 2 Tbsp Brown Sugar 1/3 C Sweet Basil Leaves (we used regular basil since that’s all we had growing)
1. Heat oil in a frying pan on medium-high, add red curry paste and ½ can coconut milk, and then stir fry until a sweet aroma surrounds your kitchen. (Be careful because if you have the oil too hot it will splatter curry paste all over!)
2. Add the mock abalone, tofu, vegetables and stir-fry for 2-3 minutes.
3. Add the water and remaining coconut milk, and heat until it comes to a rolling boil. Reduce heat and simmer for about 2-3 minutes so the vegetables can get a little steamed. They should still be crunchy though.
4. Add the soy sauce, brown sugar, and basil leaves.
5. Serve over hot rice.