39min 4 ppl
Gaeng Daeng Goong
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
550 kcalper person
Protein 23g
Carbs 30g
Fats 38g
About this dish
A rich red curry of king prawns and Thai aubergine, the paste fried in coconut cream until the oil separates, finished with makrut lime leaves and Thai basil.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Makrut lime leavestorn4 leaves
- Thai auberginesquartered200 g
- Bird's Eye Chilliessliced3
- Thai basilleaves picked20 g
Fish & Seafood
- Raw King Prawnspeeled and deveined400 g
Tins & Jars
- Thai red curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk400 ml
Dried Goods
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Peel and devein the prawns.
Approx. 4 minutes
2
Tear the makrut lime leaves, quarter the aubergines and slice the chillies.
Approx. 5 minutes
3
Heat the coconut cream in a wok over medium heat and fry the red curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
4
Pour in the coconut milk, add the makrut lime leaves, and bring to a gentle simmer.
Approx. 4 minutes
5
Add the aubergines and simmer for 5 minutes until tender.
Approx. 5 minutes
6
Add the prawns and simmer for 4 minutes until pink, opaque and reading 63°C on a meat thermometer.
Approx. 4 minutes
7
Stir in the fish sauce and palm sugar, then taste and adjust the seasoning.
Approx. 2 minutes
8
Remove from the heat, stir in half the basil and chillies, and divide the cooked rice between bowls, ladling the curry over the top and scattering with the remaining basil and chillies.
Approx. 3 minutes
