Per serving · Approximate values estimated by AI
Northern Thai Style Red Curry (Gaeng Phet Nuea)
85% authentic · Thai
A regional variation of Thai red curry, often featuring beef and a slightly different spice profile influenced by Northern Thai cuisine. This version might include specific herbs or a touch more heat.
Ingredients
- Red curry paste3 tbsp
- Coconut milk1 can (13.5 oz)
- Beef (sirloin or flank steak)1 lb, thinly sliced
- Thai eggplant1 cup, quartered
- Bamboo shoots1/2 cup, sliced
- Fish sauce2 tbsp
- Palm sugar1.5 tsp
- Kaffir lime leaves3-4
- Galangal1 inch piece, thinly sliced (optional)
- Vegetable oil1 tbsp
- Saltto taste
- Water1/4 cup
- Thai basil leaves1/4 cup
- Optional: Fresh red chilies1-2, sliced
Steps
- 1
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add red curry paste and stir-fry until fragrant, about 2 minutes.
- 2
Add about half of the coconut milk and stir until the oil separates. Add kaffir lime leaves and galangal (if using).
- 3
Add the sliced beef and cook until it changes color.
- 4
Pour in the remaining coconut milk, add Thai eggplant and bamboo shoots. Bring to a simmer.
- 5
Stir in fish sauce and palm sugar. Simmer gently for 10-15 minutes, or until the beef is tender and the eggplant is cooked.
- 6
Stir in Thai basil leaves until just wilted. Adjust seasoning with salt if necessary. Add a splash of water if the curry is too thick.
- 7
Serve hot, garnished with fresh Thai basil and sliced chilies if desired.
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