Gaeng Daeng

Gaeng Daeng, or Red Curry, is a rich and aromatic Thai dish that combines tender meat with vibrant vegetables in a creamy coconut sauce. This gluten-free recipe is perfect for a satisfying lunch, bursting with flavors from fresh herbs and spices.

Ingredients

• Red curry paste - 2 tablespoons
• Coconut milk - 400 ml
• Chicken breast - 200 grams, sliced
• Red bell pepper - 1 medium, sliced
• Baby corn - 100 grams, halved
• Thai basil leaves - 10 grams
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Cooking oil - 1 tablespoon

Steps

1. Heat the cooking oil in a medium saucepan over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and stir well to combine with the curry paste.
4. Add the sliced chicken breast and bring to a gentle simmer.
5. Cook for 10 minutes, stirring occasionally, until the chicken is cooked through.
6. Add the sliced red bell pepper and baby corn, and continue to cook for another 5 minutes.
7. Stir in the fish sauce, brown sugar, and lime juice, adjusting to taste.
8. Remove from heat and stir in the Thai basil leaves just before serving.

Nutrition

• Calories: 540
• Protein: 35 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 32 g
• Saturated Fat: 24 g
• Unsaturated Fat: 8 g
• Water: 0.4 L

Health Benefits

• Rich in protein from chicken, which is essential for muscle repair and growth.
• Contains antioxidants from vegetables and herbs that support overall health.

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