Gaeng Pa Hed

Gaeng Pa Hed is a beloved Thai dish known for its rich, aromatic curry paste made from scratch. This recipe delivers a complex flavor profile, balancing the heat of dried chilies with the earthy tones of kaempfer and the savory depth of shrimp paste and powdered dried fish. The addition of straw mushrooms and fresh shrimp creates a texturally satisfying meal that is both comforting and vibrant. It is perfect for weeknight dinners when you crave authentic Thai flavors without spending hours in the kitchen. Serve this steaming, fragrant curry over jasmine rice for a complete and satisfying experience that brings the taste of Southeast Asia to your table.

Cooking Method: Boiling

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 174.8

Dietary: Gluten-free

Description

Gaeng Pa Hed is a beloved Thai dish known for its rich, aromatic curry paste made from scratch. This recipe delivers a complex flavor profile, balancing the heat of dried chilies with the earthy tones of kaempfer and the savory depth of shrimp paste and powdered dried fish. The addition of straw mushrooms and fresh shrimp creates a texturally satisfying meal that is both comforting and vibrant. It is perfect for weeknight dinners when you crave authentic Thai flavors without spending hours in the kitchen. Serve this steaming, fragrant curry over jasmine rice for a complete and satisfying experience that brings the taste of Southeast Asia to your table.

Ingredients

8 md Dried chilies; *
1 teaspoon Salt
1 teaspoon Kaempfer; (Grachai) ; minced
1 teaspoon Garlic; minced
1/2 teaspoon Shrimp paste
3 tablespoon Red onions; chopped
1 teaspoon Ground coriander seeds
1/4 cup Powdered dried fish; **
3 tablespoon Oil
2 1/2 cup Water

Directions

1
Soak the dried chilies in warm water until soft, then drain.
2
In a blender, combine the softened dried chilies, salt, kaempfer, garlic, shrimp paste, red onions, ground coriander seeds, and powdered dried fish.
3
Blend until smooth to form a curry paste, adding a little water if necessary to help the blades move.
4
In a saucepan, heat the oil over medium heat and cook the curry paste until fragrant.
5
Add the water to the saucepan, stir, and bring to a boil over high heat.
6
Add straw mushrooms and fish sauce, then bring the mixture to a boil again.
7
Stir in the shrimp and cook just until they turn pink and are done.
8
Remove from heat and sprinkle with sliced chilies, sliced kaffir lime leaves, and basil leaves.
9
Stir briefly and serve immediately with cooked rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 174.8kcal

% Daily Value *
Total Fat 16.1g25%
Saturated Fat 2.5g13%
Cholesterol 11.3mg4%
Sodium 6515.0mg272%
Total Carbohydrate 2.9g1%
Dietary Fiber 1.0g4%
Sugars 0.7g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dried chilies (Prik Hang) should be soaked until pliable to ensure a smooth paste and prevent burning during blending.

Powdered dried fish (Pla Yang Pone) adds a distinctive umami depth to this curry and is available in jars at Asian markets.

Kaffir lime leaves should be sliced into thin strips to release their aroma when stirred into the hot curry at the end.

Thai basil or regular basil can be used; add it at the very end to keep the leaves fresh and fragrant.

This curry yields about 3 cups and is best served fresh. Leftovers can be stored in the refrigerator for up to 2 days.

Keywords: thai, curry, shrimp, mushrooms, spicy, seafood, dinner, aromatic, umami, chilies, garlic, shrimp paste, kaffir lime, basil, quick, homemade, paste, rice, traditional, flavorful, meal

Read it online: https://www.chefs-mate.com/recipe/gaeng-pa-hed/