Name: Lemongrass Thai Restaurants GAENG PA-NANG Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 ml coconut milk; 3 tbs red curry paste; 100 g ground peanuts; 5 leaves kaffir lime leaves; 1 cup basil leaves; 2 tbs vegetable oil; 300 g tofu or chicken (optional); 2 tbs fish sauce; 1 tsp sugar

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RED CURRY in coconut milk with ground PEANUTS, kaffir lime leaves, and basil.

In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.

Prepare the Base

Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.

Add Coconut Milk

If using tofu or chicken, add it to the skillet and cook for about 5-7 minutes until cooked through. Stir in the ground peanuts, fish sauce, and sugar.

Incorporate Main Ingredients

Tear the kaffir lime leaves into smaller pieces and add them to the curry. Let it simmer for another 5 minutes.

Add Aromatics

Stir in the basil leaves just before serving, allowing them to wilt slightly.

Finish with Basil

Serve the Gaeng Pa-Nang hot with steamed rice or noodles.

Serve

coconut milk

red curry paste

ground peanuts

kaffir lime leaves

basil leaves

vegetable oil

tofu or chicken (optional)

fish sauce

sugar

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Make GAENG PA-NANG Recipe in just 30m. RED CURRY in coconut milk with ground PEANUTS, kaffir lime leaves, and basil.

Gaeng Pa-nang Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions