Kaeng Lieng, a beloved Thai curry, stands apart from its spicier cousins with its rich, creamy coconut milk base and delicate balance of flavors. Unlike the fiery intensity of many Thai curries, Kaeng Lieng offers a gentler, more nuanced taste profile. This Southern Thai specialty relies on a harmonious blend of fresh herbs, aromatic spices, and tender proteins—often chicken or pork—all simmered to perfection in a luscious coconut broth. The result is a comforting and deeply satisfying dish, perfect for a special occasion or a weeknight meal. Its unique character stems from the careful selection and preparation of ingredients, ensuring a depth of flavor that's both sophisticated and approachable.
This recipe will guide you through creating an authentic Kaeng Lieng, from preparing the essential aromatics to achieving the perfect creamy consistency. Follow the simple steps below to recreate this culinary gem in your own kitchen and experience the magic of this truly special Thai curry. Get ready to embark on a flavorful journey to Southern Thailand!
Tools Needed
- Mortar and pestle
- Pot
- Bowl
Ingredients
- Dried shrimp: 40 grams
- Galangal: 50 grams
- Dried chilies: 12
- Shallots: 50 grams
- Pepper
- Shrimp paste: 1 tablespoon
- Coconut milk: 500 ml
- Water: 1500 ml
- Pumpkin: 500 grams
- Straw mushrooms: 300 grams
- Zucchini: 400 grams
- Morning glory: 100 grams
- Fish sauce: 2-3 tablespoons
- White sugar: 1 teaspoon
- Betel leaves
Step-by-Step Instructions
Step 1. Prepare the Aromatic Curry Base
- Soak dried shrimp in water until soft, then pound them into a fine, fluffy paste.
- Pound together galangal, dried chilies, shallots, pepper, and half a spoonful of seeds until fine.
- Add shrimp paste to the curry paste and pound until well mixed.
Step 2. Simmer the Curry and Add Vegetables
- In a pot, combine coconut milk (500ml) and water (1500ml). Bring to a boil.
- Add the prepared curry paste and stir to dissolve in the coconut milk.
- Add the pounded dried shrimp.
- Add pumpkin (it takes longer to cook than other vegetables).
- Once the pumpkin softens, add straw mushrooms.
- Add zucchini.
- Add morning glory.
- Add other vegetables as desired.
Step 3. Season and Finish
- Season with fish sauce to taste (2-3 tablespoons suggested).
- Add 1 teaspoon of white sugar for sweetness (adjust to taste).
- Add betel leaves for aroma (optional).
Step 4. Serve
- Serve hot with rice.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Feel free to add any vegetables you like, such as pumpkin, zucchini, mushrooms etc.
- Adjust the amount of sugar and fish sauce to your preference.
- The curry should have a well-rounded flavor that is slightly sweet, salty, and spicy.
Nutrition
- N/A
FAQs
1. Can I use other types of meat in Kaeng Lieng?
Absolutely! While chicken and pork are traditional, you can substitute with beef, seafood, or even tofu for a vegetarian version. Adjust cooking time accordingly.
2. What if my curry is too thin or too thick?
Too thin? Simmer uncovered for a longer time to reduce the liquid. Too thick? Add a little more coconut milk or water, a tablespoon at a time, until you reach your desired consistency.
With its delightful balance of creamy richness and subtle spices, your homemade Kaeng Lieng is sure to impress. Enjoy this comforting and flavorful Thai curry, savoring the authentic taste of Southern Thailand in every spoonful. Now, gather your friends and family and share this delicious culinary experience!