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แกง • ไทย
เกี่ยวกับ Gaeng Daeng
Red curry with pork or chicken in coconut milk
How to Make Gaeng Daeng (Traditional & Healthy Version)
Gaeng Daeng, also known as Thai Red Curry, is a beloved and iconic dish from Thailand that combines tender meat, aromatic herbs, and coconut milk for a truly comforting meal. Originating in central Thailand, Gaeng Daeng is celebrated for its vibrant red hue, which comes from red chilies and traditional curry paste. The dish perfectly balances spiciness, creaminess, and a touch of sweetness, making it a favorite in Thai homes and restaurants alike. This authentic recipe uses lean chicken breast and plenty of fresh vegetables, making it both flavorful and health-conscious. Gaeng Daeng is often enjoyed with steaming jasmine rice, making it a well-rounded meal. The use of herbs like kaffir lime leaves and Thai basil not only enhances the taste but also offers a delightful aroma that embodies the essence of Thai cuisine. Whether served for a family meal or a festive occasion, this curry brings the spirit of Thailand to your table in a wholesome way.
วัตถุดิบ(สำหรับ 1 bowl with rice (about 350g))
- 200g Chicken breast (sliced thinly)
- 2 tablespoons Thai red curry paste (Prik Gaeng Daeng)
- 1 cup Lite coconut milk (unsweetened)
- 1/2 cup Bamboo shoots (sliced, fresh or canned)
- 1/2 cup Red bell pepper (sliced)
- 4 leaves Kaffir lime leaves (torn into pieces)
- 1 tablespoon Fish sauce (Nam Pla)
- 1 teaspoon Palm sugar (or brown sugar)
- 1/4 cup Thai basil leaves (fresh)
- 1 teaspoon Vegetable oil (for sautéing)
วิธีทำ
- 1
Heat vegetable oil in a non-stick pan over medium heat. Add the Thai red curry paste and sauté for 2-3 minutes until aromatic.
3 minutes
Stir continuously to prevent the curry paste from burning and to release its full fragrance.
- 2
Pour in half of the lite coconut milk and stir until the curry paste is fully dissolved and the mixture is bubbling.
2 minutes
Using half the coconut milk first helps concentrate the flavors.
- 3
Add the sliced chicken breast and cook until the pieces turn opaque, about 3-4 minutes.
4 minutes
Thinly sliced chicken cooks faster and stays tender.
- 4
Add the bamboo shoots, red bell pepper, and kaffir lime leaves. Pour in the remaining coconut milk and stir well.
3 minutes
Add vegetables after the chicken for perfect texture and color.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This Gaeng Daeng recipe is a healthy choice because it minimizes oil, uses lean protein, and incorporates a variety of vegetables. By opting for lite coconut milk and moderating sugar, the dish becomes heart-friendly while delivering authentic Thai flavors. The herbs not only boost taste but also support immune health.
Gaeng Daeng is rich in lean protein from chicken breast and packed with vitamins from bamboo shoots, bell peppers, and herbs. Using lite coconut milk reduces saturated fat while maintaining the creamy texture. Coconut milk provides medium-chain triglycerides (MCTs) for energy, while the vegetables add fiber, vitamin C, and antioxidants. Fish sauce supplies essential minerals and umami flavor without excess calories.
เคล็ดลับ
- 💡Use fresh Thai basil and kaffir lime leaves for authentic aroma.
- 💡Adjust spice level by adding or reducing curry paste.
- 💡Slice chicken thinly for quick, even cooking and tender texture.
การเก็บรักษาและการเสิร์ฟ
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or coconut milk to loosen the sauce if needed.
เหมาะสำหรับเสิร์ฟ: Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 125.0 kcal |
| โปรตีน | 9.0 g |
| คาร์โบไฮเดรต | 6.0 g |
| ไขมันทั้งหมด | 8.0 g |
| ไฟเบอร์ | 1.0 g |
