Gaeng Hed Recipe

Prepare makrut and aromatics

Stack the makrut lime leaves, roll tightly, then thinly chiffonade two of the leaves; reserve 4 leaves whole for garnish (chiffonade used later). Finely mince the galangal, lemongrass, garlic and shallots. If using fresh Thai chiles, slice thinly and set aside.

Bloom the curry paste

Heat a wide, heavy-bottomed skillet or shallow saucepan over medium heat. Add 2 tablespoons neutral oil. When oil shimmers, add 3/4 cup Panang curry paste and sauté, stirring constantly, 1 to 2 minutes until fragrant and the oils begin to release. Add minced galangal, lemongrass, garlic and shallot; continue to cook 1 to 2 minutes until aromatics are softened but not browned.

Prepare mushrooms

While the paste cooks, clean and tear the chanterelles into bite-size pieces, break the maitake into small clusters, and slice the baby trumpet mushrooms. Pat them dry to avoid excess moisture in the pan.

Sauté mushrooms

Push the curry paste and aromatics to one side of the pan (or temporarily transfer to a bowl). Increase heat to medium-high and add 1 tablespoon oil to the empty side of the pan. Add the chanterelles and baby trumpets first; sauté 3 to 4 minutes, letting them brown lightly. Add the maitake and continue to cook 2 to 3 minutes until all mushrooms have reduced and taken on color. Stir mushrooms into the curry paste so they are evenly coated.

Add pickled mustard greens

Add 1/2 cup chopped pickled mustard greens to the mushrooms and stir 1 minute to combine and warm through. The pickles add acidity and textured contrast—taste later before final seasoning.

Add coconut milk & stock

Pour in 2 cups full-fat coconut milk and 1/2 cup vegetable or mushroom stock, stirring to incorporate the curry paste and scrape any browned bits from the pan. Bring to a gentle simmer over medium heat.

Simmer and adjust seasoning

Reduce heat to medium-low and simmer gently 6 to 8 minutes to let flavors meld and sauce thicken slightly. Stir occasionally so the coconut milk doesn’t separate. Add 2 tablespoons fish sauce (or soy sauce), 1 tablespoon palm sugar, and 1 teaspoon tamarind paste (or lime juice). Taste and adjust: add up to 1/2 teaspoon salt or additional fish sauce for saltiness, more sugar if you want sweeter balance, or extra tamarind/lime if you prefer brighter acidity.

Finish with herbs and garnish

Remove from heat. Stir in 1/2 cup fresh Thai basil leaves until wilted and aromatic (reserve a few whole leaves for garnish if desired). Add a squeeze of lime if you used tamarind and want more brightness. Sprinkle the chiffonade of makrut lime leaf over the curry and gently stir or scatter on top.

Serve

Ladle the gaeng hed into shallow bowls. Garnish each serving with reserved makrut lime leaf chiffonade, a few whole Thai basil leaves, and an optional sprinkle of crushed roasted peanuts for texture. Serve hot with steamed jasmine rice or sticky rice.