A favorite thai dish for many is Gaeng Daeng, or red curry. Made with morsels of meat, red curry paste, smooth coconut milk and topped off with a sprinkling of finely sliced kaffir lime leaves, this rich, aromatic curry always gets those taste buds tingling. At its best when the meat is stunningly tender, it could be likened to a beautiful woman: it’s mild, sweet and delicately fragrant. And like all true love affairs, absence makes the heart grow fonder.

Red curry is made with red curry past, mixed with coconut milk. Meat is added, which could be chicken, beef, pork, shrimp, duck, or even exotic meats. The meat is cut into small pieces. Vegetables are mixed in as well, often Thai eggplant, bamboo shoots, and others.

The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity.

This dish is served with steam rice to soak up the delicious soup-like curry. Add a Thai iced tea and you’ve got one heavenly meal. Try ordering it next time you visit us at Thaiphoon!