Gaeng Phed Goong (แกงเผ็ดกุ้ง) – Red Curry with Shrimp

Gaeng phed means hot curry, and goong stands for shrimp. You fry red curry paste in coconut cream, pour in coconut milk and cook Thai eggplant and bamboo shoots in it. Thai eggplants are green, golf-ball-sized fruits with a bitter note; in the curry they soak up the sauce and turn soft. Kaffir lime leaves, fish sauce and palm sugar season it, and Thai basil and fresh chili go in at the end. You add the shrimp to the wok only for the last 3 minutes. After a longer cooking time they shrink and turn rubbery.

By Laura Chen· November 4, 2026

45 Mintotal

4servings

625kcal

ThaiCuisine ›

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You mix the paste yourself following the recipe for red curry paste or buy it ready-made. With pineapple and yellow paste you cook the sweet and sour sister Gaeng Kua Sapparod. The same sauce with chicken is in Gaeng Phed Gai. Shrimp in a hot broth instead of a coconut sauce you eat as Tom Yum Goong.

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Gaeng Phed Goong (แกงเผ็ดกุ้ง) – Red Curry with Shrimp

Name: Gaeng Phed Goong (แกงเผ็ดกุ้ง) – Red Curry with Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: 500 g raw shrimp, peeled and deveined; 400 ml coconut milk; 3 tbsp red curry paste; 1 tbsp vegetable oil; 150 ml water; 200 g Thai eggplant or 1 small eggplant; 200 g bamboo shoot strips (canned), drained; 4 kaffir lime leaves; 2 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 1 red chili, in diagonal rings; 1 handful Thai basil; 300 g jasmine rice

Laura Chen

Servings

Prep time

20 minutes

Cook time

25 minutes

Calories

625

Cuisine

Thai

Ingredients

For the curry:

500 g raw shrimp, peeled and deveined
400 ml coconut milk
3 tbsp red curry paste
1 tbsp vegetable oil
150 ml water
200 g Thai eggplant or 1 small eggplant
200 g bamboo shoot strips (canned), drained
4 kaffir lime leaves
2 tbsp fish sauce
1 tbsp palm sugar or brown sugar
1 red chili, in diagonal rings
1 handful Thai basil

On the side:

300 g jasmine rice

Instructions

Wash the rice in a sieve until the water runs clear. Cook it covered with 450 ml water over low heat for 12 minutes and let it rest for 10 minutes.
Quarter the Thai eggplants and put them in salted water so they stay light. Rinse the bamboo shoots and pat the shrimp dry.
Skim 4 tbsp of thick cream off the top of the coconut milk can. Heat it with the oil in a wok and fry the curry paste for 2 minutes, stirring, until red fat comes out.
Pour in the rest of the coconut milk and the water. Add the eggplant, bamboo and the torn lime leaves and let everything simmer for 6 minutes, until the eggplants are soft.
Season the sauce with fish sauce and palm sugar and taste it.
Add the shrimp and cook them for 3 minutes, until they are pink and curl.
Take the wok off the heat, stir in the basil and chili and serve the curry with the rice.

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Gaeng Phed Goong (แกงเผ็ดกุ้ง) – Red Curry with Shrimp

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