Gaeng Phed Gai (Thai Red Chicken Curry)
Anna Middleton (@chefanna)A flavorful Thai red chicken curry made with a homemade red curry paste and infused with aromatic herbs and spices.
Ingredients
Curry
- 3cupsChicken Breast Fillet (cut into strips)
- 2cupsCoconut Cream
- 1/2cupSpring Onions (diagonally sliced)
- 3pieceKaffir Lime Leaves
- 1tbspGinger (finely grated)
- 1tspLemongrass (thinly sliced)
- 2tbspThai Basil (or half mint, half basil) (chiffonade)
- 2tbspCoriander Leaves
- 3tbspVegetable Oil
- 4pieceLime Wedges
Red Curry Paste
- 1tbspThai Red Chillies (deseeded)
- 1tbspDried Red Chillies (deseeded & soaked in hot water)
- 2tbspSpring Onions (thinly sliced)
- 1tbspLemongrass (thinly sliced)
- 4pieceKaffir Lime Leaves
- 1tbspGarlic
- 1tbspGinger (finely grated)
- 2tbspShrimp / Anchovy Paste
- 2tbspFish Sauce
- 1tbspOyster Sauce
- 3tbspCoriander Stalks
- 3tbspPalm Sugar (dissolved in hot water)
How to make Gaeng Phed Gai (Thai Red Chicken Curry)
Making the Red Curry Paste
Add all the ingredients into a blender or NutriBullet. Blend until smooth. Adjust the number of chillies to your preferred heat level.
Cooking the Curry
Heat a wok or large pan to medium heat and add the vegetable oil. Brown the chicken strips, but do not cook them through. Remove the chicken from the pan.
In the same pan, add the spring onions, lemongrass, and lime leaves. Sauté for about a minute on low heat.
Add the red curry paste and sauté for another 2 minutes. Then add the coconut cream. Simmer the sauce and let it reduce to a thicker consistency.
Add the sealed chicken strips and simmer in the sauce for 10 minutes until cooked through and coated with the sauce.
Turn off the heat and sprinkle the Thai basil or basil and mint over the curry. Mix through, then transfer the curry to a serving dish. Garnish with coriander leaves and lime wedges.
Tips & Tricks
Adjust the number of chillies in the curry paste to control the spiciness.
For a more authentic flavor, use fresh herbs and spices.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...