How to Make Authentic Thai Chicken Red Curry (Gaeng Phed Gai)

Simple Summary

This vibrant Thai Chicken Gaeng Phed (Red Curry) is a perfect balance of spicy, sweet, and savory flavors, featuring tender chicken simmered in a rich coconut curry sauce with colorful vegetables.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 can (14 oz/400ml) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained and sliced
• 1 cup Thai eggplant or regular eggplant, cubed
• 1/2 cup Thai basil leaves
• 2 kaffir lime leaves (optional)
• 1 tablespoon lime juice
• Jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pot or wok over medium heat.

2. Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly until fragrant.

3. Pour in about 1/4 of the coconut milk and stir to combine with the curry paste. Cook for 2-3 minutes until the oil starts to separate from the coconut milk.

4. Add the chicken pieces and stir to coat with the curry mixture. Cook for 3-4 minutes until the chicken starts to turn white.

5. Pour in the remaining coconut milk, chicken broth, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.

6. Add the red bell pepper, bamboo shoots, and eggplant. If using, add the kaffir lime leaves at this point.

7. Simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

8. Stir in the Thai basil leaves and lime juice. Cook for an additional 1-2 minutes.

9. Taste and adjust seasoning if needed with more fish sauce, sugar, or lime juice.

10. Serve hot over jasmine rice.

Chef's Notes

• For a milder curry, start with 2 tablespoons of curry paste and adjust to taste.
• You can substitute chicken breast for thighs, but reduce the cooking time slightly to prevent drying out.
• If kaffir lime leaves are unavailable, use the zest of one lime instead.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight.
• For a vegetarian version, replace the chicken with firm tofu and use vegetable broth instead of chicken broth.

Nutritional Info

Per serving (excluding rice): Approximately 450 calories, 35g protein, 25g fat (18g saturated), 15g carbohydrates, 3g fiber. This dish is rich in vitamin A from the red curry paste and bell peppers, and provides a good source of protein from the chicken.

Serving Suggestions

Serve this Thai Chicken Red Curry over steamed jasmine rice to soak up the flavorful sauce. For a complete meal, pair with a Thai cucumber salad or a side of stir-fried morning glory. Garnish with extra Thai basil leaves and sliced red chili for added freshness and heat. This dish is perfect for a cozy dinner at home or for entertaining guests who enjoy bold, exotic flavors.