Gaeng Goong Recipe
Coconut milk in a Thai red curry sauce with prawns, bamboo shoots and peppers. Flavoured with fresh Thai basil.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the bamboo shoots and bell peppers. Make sure the prawns are peeled and deveined.
- 2
Sauté the Curry Paste
In a large pan or wok, heat the vegetable oil over medium heat. Add the Thai red curry paste and sauté for about 1-2 minutes until fragrant.
- 3
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- 4
Cook the Prawns
Add the prawns to the pan and cook for about 3-4 minutes until they turn pink and opaque.
- 5
Incorporate Vegetables
Add the sliced bamboo shoots and bell peppers to the curry. Simmer for an additional 3-5 minutes until the vegetables are tender.
- 6
Season the Curry
Stir in the fish sauce and sugar. Adjust seasoning to taste.
- 7
Finish with Thai Basil
Remove from heat and stir in the fresh Thai basil leaves. Serve hot.
