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Curry

Gaeng Liang (Vegetable Curry)

A steaming bowl of gaeng liang vegetable curry with chunks of pumpkin, long beans, and Thai basil floating in a clear, peppery broth, served with a side of jasmine rice.
Prep
15 mins
Cook
30 mins
Servings
4
ThaiEasyDinnerVegetarianVeganGluten FreeDairy FreeLow Fat

About this dish

Gaeng liang is the quiet, peppery vegetable curry that Thai home cooks simmer when they want comfort without heaviness. It leans on fresh herbs, winter squash, and a broth perfumed with holy basil rather than coconut milk.

Simple, clean, and deeply soothing.

Ingredients

UK and US measurements are both included for every recipe.

Vegetable stock

liquid

1 liter

Imperial measurement: 4 cups

Pumpkin or butternut squash, peeled and cut into 1-inch chunks

vegetable

400 g

Imperial measurement: 14 oz

Long beans, cut into 2-inch lengths

vegetable

150 g

Imperial measurement: 5 oz

Thai eggplants, quartered

vegetable

6

Shallots, thinly sliced

vegetable

3

Garlic cloves, smashed

vegetable

3

White peppercorns, lightly crushed

spice

1 tsp

Holy basil leaves

herb

1 cup

Light soy sauce

seasoning

2 tbsp

Salt

seasoning

1 tsp

Vegetable oil

fat

1 tbsp

Method

1

Bloom the aromatics

PT1M

Heat the oil in a medium pot over medium heat. Add shallots, garlic, and crushed white pepper. Stir until fragrant but not browned, about 1 minute.

2

Build the broth

PT5M

Pour in the vegetable stock. Bring to a gentle boil, then lower to a simmer. Let it simmer for 5 minutes to infuse the pepper and garlic.

3

Simmer the vegetables

PT15M

Add pumpkin and Thai eggplants. Simmer for 10 minutes until they begin to soften. Then add long beans and simmer for another 5 minutes.

4

Season and finish

PT2M

Stir in soy sauce (if using) and salt. Taste and adjust. Turn off the heat and fold in holy basil leaves. Serve hot.

Equipment

  • Medium pot
  • Knife
  • Cutting board
  • Mortar and pestle (or spice grinder)
  • Wooden spoon

Nutrition facts

420 kcal
Calories
3 g
Protein
22 g
Carbohydrates
3 g
Fat
5 g
Fiber
480 mg
Sodium

Tips

  • For a more traditional flavor, bruise the holy basil leaves slightly before adding them to release their aroma.
  • White pepper is essential to gaeng liang's character — freshly crushed peppercorns make a noticeable difference.
  • If you can't find Thai eggplants, use small Japanese eggplants cut into chunks, but add them later in the cooking to avoid mushiness.
  • This curry tastes even better the next day as the flavors meld, store in the fridge for up to 3 days and reheat gently.

Serving suggestions

  • Serve with steamed jasmine rice.
  • Add a side of Thai omelet (khai jiao) for a complete meal.
  • Garnish with extra fresh holy basil and a sprinkle of white pepper.

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Arun Chantarangsu

Recipe by

Arun Chantarangsu

Specialises in Thai cuisine

Arun Boonmee makes pad see ew with wide noodles and a smoky wok hei. He is a wok tosser.

Describe yourself in three words: Smoky, wide noodle, wok toss.