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Gaeng Dang Recipe

Name: My Thai Cafes Gaeng Dang Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbs red curry paste; 2 tsp garlic (minced); 1 tbs galangal or ginger (thinly sliced); 2 tbs fish sauce; 1 tsp palm sugar or brown sugar; 2 cups full-fat coconut milk; 1 cup water or chicken broth; 1 tsp lime juice (optional for brightness); 1 cup red bell pepper (sliced into 1/2" strips); 0.5 cup green bell pepper (sliced into 1/2" strips); 1 cup carrot (julienned or thinly sliced); 1 cup bamboo shoots (rinsed if canned); 0.75 cup Thai basil leaves; 1 tbs vegetable oil (or neutral oil); 1 each shallot (thinly sliced); 3 each kaffir lime leaves (optional, torn); 1 each red Thai chilies (sliced, optional)

Inspired by My Thai Cafe

Time40m

Serves4

Chicken simmered in coconut milk & red curry with bell peppers, carrots, bamboo shoots and Thai basil.

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Ingredients

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Curry base & protein

1 lb boneless skinless chicken thighs

3 tbs Red curry paste

2 tsp Garlic (minced)

1 tbs galangal or ginger (thinly sliced)

2 tbs Fish sauce

1 tsp palm sugar or brown sugar

Coconut milk & liquids

2 cups full-fat coconut milk

1 cup Water or chicken broth

1 tsp lime juice (optional for brightness)

Vegetables

1 cup red bell pepper (sliced into 1/2" strips)

1/2 cup green bell pepper (sliced into 1/2" strips)

1 cup carrot (julienned or thinly sliced)

1 cup bamboo shoots (rinsed if canned)

3/4 cup Thai basil leaves

Aromatics & garnish

1 tbs vegetable oil (or neutral oil)

1 each shallot (thinly sliced)

3 each kaffir lime leaves (optional, torn)

1 each red Thai chilies (sliced, optional)

Method

Curry base & protein

Prepare chicken

Trim excess fat and cut chicken thighs into 1" pieces. Pat dry and season lightly with a pinch of salt.

Sauté aromatics and curry paste

Heat vegetable oil in a large skillet or wok over medium heat. Add sliced shallot, minced garlic and sliced galangal/ginger; sauté 1 minute until fragrant. Add red curry paste and cook, stirring, 1–2 minutes until the paste becomes aromatic and slightly darker.

Cook chicken in paste

Add the chicken pieces to the pan and toss with the curry paste, stirring to coat. Cook 3–4 minutes until the chicken is opaque at the edges (it will finish cooking in the sauce).

Season

Stir in fish sauce and palm sugar, mixing well so the chicken absorbs the seasoning.

Coconut milk & liquids

Pour 1 cup of coconut milk into the pan and gently stir to deglaze and combine with the paste. Bring to a gentle simmer, then add the remaining coconut milk and the cup of water or chicken broth. Bring back to a simmer over medium-low heat.

Reduce heat to maintain a gentle simmer and cook 8–10 minutes, partially covered, until chicken is cooked through and tender. Skim any excess oil from the surface if desired.

Taste the sauce and adjust seasoning with additional fish sauce for saltiness or palm sugar for sweetness. If using, stir in lime juice to brighten flavors just before adding vegetables.

Vegetables

Add carrots and bamboo shoots to the simmering curry and cook 3–4 minutes until carrots begin to soften.

Add sliced bell peppers and torn kaffir lime leaves (if using) and cook 2–3 minutes more until peppers are tender-crisp. Do not overcook; peppers should retain some bite.

Aromatics & garnish

Turn off the heat and stir in Thai basil leaves and sliced red chilies. Let the residual heat wilt the basil (about 1 minute).

Transfer the curry to a serving bowl and garnish with extra basil leaves or additional sliced chilies as desired.