Authentic Thai Red Curry (Gang Dang) Recipe

Ingredients

  • 2 tablespoons of vegetable oil
  • 1 tablespoon of red curry paste
  • 2 cups of coconut milk
  • 1 cup of chicken broth
  • 2 boneless chicken breasts, cut into bite-sized pieces
  • 1 cup of bamboo shoots, drained
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons of fish sauce
  • 1 tablespoon of brown sugar
  • 1/2 cup of fresh basil leaves
  • 1/2 cup of fresh cilantro leaves
  • 2 kaffir lime leaves, finely chopped
  • 2 red chilies, sliced (optional)
  • Jasmine rice, for serving

Steps and instructions

  1. Heat the vegetable oil in a large saucepan over medium heat.
  2. Add the red curry paste to the saucepan and sauté for 1-2 minutes, or until fragrant.
  3. Pour in 1 cup of the coconut milk and whisk it together with the curry paste until well combined.
  4. Add the chicken broth to the saucepan and bring the mixture to a boil.
  5. Once boiling, add the chicken pieces to the saucepan and reduce the heat to a simmer. Cook the chicken for about 10 minutes, or until it's cooked through.
  6. Add the bamboo shoots and red bell pepper to the saucepan and stir to combine.
  7. In a separate bowl, mix together the remaining coconut milk, fish sauce, and brown sugar. Add this mixture to the saucepan and stir well to combine.
  8. Add the basil leaves, cilantro leaves, kaffir lime leaves, and sliced red chilies (if using) to the saucepan and stir to combine.
  9. Allow the curry to simmer for another 5-10 minutes, or until the vegetables are tender and the flavors have melded together.
  10. Serve the Gang Dang hot, over a bed of jasmine rice.

Tools for making

  • Saucepan - For cooking the curry and simmering the ingredients.
  • Whisk - To combine the curry paste and coconut milk.
  • Bowl - To mix together the remaining coconut milk, fish sauce, and brown sugar.
  • Spatula - For stirring and mixing the ingredients in the saucepan.
  • Knife - To cut the chicken breasts into bite-sized pieces and slice the red bell pepper.
  • Cutting board - To provide a surface for cutting and preparing the ingredients.

Recipe variations

  • Substitute the chicken with tofu for a vegetarian/vegan version.
  • Replace the red curry paste with green curry paste for a different flavor profile.
  • Add vegetables such as baby corn, snap peas, or mushrooms for added texture and variety.
  • For a spicier version, increase the amount of red curry paste or add additional red chilies.
  • Experiment with different protein options such as shrimp, beef, or pork.
  • Include other herbs such as lemongrass or Thai basil to enhance the flavors.
  • Add a squeeze of lime juice at the end for a tangy twist.
  • For a lighter version, use light coconut milk instead of full-fat coconut milk.
  • Adjust the sweetness by increasing or decreasing the amount of brown sugar based on personal preference.
  • For a heartier meal, serve the Gang Dang with noodles instead of rice.

Recipe overview

Gang Dang, also known as Thai Red Curry, is a rich and flavorful dish that will bring the tastes of Thailand right to your kitchen. This curry is highlighted by its smooth, creamy coconut milk base, the heat from the red curry paste, and the unique flavors of kaffir lime leaves and Thai basil. The dish incorporates tender chicken, crunchy bamboo shoots, and a colorful array of vegetables. This recipe is not overly spicy, but it brings a slight heat that can be adjusted according to your preference. Best served over jasmine rice, this Thai Red Curry is a perfect comfort food that's suitable for any day of the week. Whether you're new to Thai cuisine or a long-time fan, this Gang Dang recipe is sure to become a favorite.

Common questions

  1. Can I use a different type of protein instead of chicken? Yes, you can substitute chicken with other proteins like shrimp, beef, or tofu to customize the recipe to your liking.
  2. Is there a vegetarian version of Gang Dang? Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth.
  3. Can I make Gang Dang in advance? Yes, you can make Gang Dang in advance. It actually tastes even better the next day as the flavors have more time to develop. Simply store it in an airtight container in the refrigerator and reheat before serving.
  4. Can I freeze the leftovers? Yes, you can freeze leftovers of Gang Dang. Allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  5. Can I adjust the spiciness of Gang Dang? Absolutely! You can adjust the spiciness by adding more or less red curry paste and red chilies according to your preference.
  6. Is there a substitute for kaffir lime leaves? If you can't find kaffir lime leaves, you can substitute with fresh lime zest. However, the flavor will be slightly different.

Serving dishes and utensils

  • Saucepan - for cooking the curry
  • Whisk - for mixing the coconut milk and curry paste
  • Large spoon - for stirring the ingredients in the saucepan
  • Bowl - for mixing the remaining coconut milk, fish sauce, and brown sugar
  • Knife - for cutting the chicken breasts, red bell pepper, and red chilies
  • Cutting board - for chopping the vegetables and chicken
  • Measuring spoons - for accurately measuring the red curry paste, fish sauce, and brown sugar
  • Can opener - for opening the can of bamboo shoots
  • Serving bowls - for serving the Gang Dang
  • Rice cooker - for cooking the jasmine rice

Origin stories

Gang Dang, also known as Thai Red Curry, is a flavorful dish that hails from Thailand, a country renowned for its rich and diverse culinary heritage. The use of red curry paste, infused with aromatic herbs and spices, is a testament to the extensive influence of Indian cooking techniques on Thai cuisine. The dish's vibrant color comes from the red chilies used in the curry paste, which not only lend it a fiery hue but also a tingling heat, reflective of Thailand's tropical climate. Despite the heat, the addition of creamy coconut milk balances the dish, providing a gentle, sweet counterpoint to the spice. This interplay between different flavors and textures is a characteristic feature of Thai cuisine, where each dish strives to be a harmonious blend of the four fundamental taste senses: sour, sweet, salty, and bitter.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.