Gaeng Mung (lanna Curry) Recipe
Aromatic Chiang Mai spicy RED CURRY (no coconut milk) simmered with peppercorn and zucchini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Base
In a large pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 2-3 minutes until aromatic.
- 2
Add Vegetables
Stir in the sliced zucchini and fresh peppercorns, cooking for another 5 minutes until the zucchini softens slightly.
- 3
Simmer the Curry
Pour in the vegetable broth or water, soy sauce, and sugar. Bring to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld together.
- 4
Finish with Basil
Add the fresh Thai basil leaves and season with salt to taste. Cook for an additional 2-3 minutes until the basil is wilted.
- 5
Serve
Serve the Gaeng Mung hot, accompanied by steamed rice or your choice of side.
