Thai · main
Red Curry (Gaeng Daeng)
Red Curry (Gaeng Daeng) reads umami 7.8, richness 6.0 and funk & ferment 5.7 on Palate's 0–10 flavor X-ray — a Thai main, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.3 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 4.5 / 10
- Bitter & Earthy — 2.0 / 10
- Rich & Fat — 6.8 / 10
- Aromatic & Spice — 4.7 / 10
The measured notes (of 18)
Umami 7.8 · Richness 6.0 · Funk & Ferment 5.7 · Salinity 5.2 · Sweetness 4.6 · Marine & Briny 4.6 · Herbaceous 4.2 · Citrus 4.2 · Nutty 2.9 · Warm Spice 2.6 · Floral 2.4 · Earthy 1.8 · Fruity 1.7 · Heat 1.3 · Sourness 1.1 · Bitterness 1.1
What's in it (10)
- 1.5 lbs beef, sliced
- 2 cans (13.5 oz each) coconut milk
- 3 tbsp red curry paste
- 1 cup bamboo shoots
- 6 kaffir lime leaves
- 1 cup Thai basil
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 6 Thai eggplants
- 2 tbsp oil
Time & effort: about 45 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 120.7 kcal, 7.3 g protein, 8.9 g fat, 4.8 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Fry red curry paste in the thick part of coconut milk until oil separates.
- Add protein and cook until nearly done, then pour in remaining coconut milk and vegetables.
- Simmer until tender, adjust flavor with fish sauce and palm sugar, and finish with basil and lime leaves.
Dishes with a similar flavor shape
- Green Curry (Gaeng Khiao Wan) — Thai
- Panang Curry (Gaeng Phanaeng) — Thai
- Satay (Moo Satay) — Thai
- Tom Kha Teacups — Thai
- Thai Red Curry with Shrimp — Thai
Keep reading: what umami, richness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.