Gaeng Phed Gai (Thai Red Chicken Curry)

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Anna Middleton (@chefanna)

A flavorful Thai red chicken curry made with a homemade red curry paste and infused with aromatic herbs and spices.

Prep Time
30min
Cook Time
20min
Total Time
50min
Gaeng Phed Gai (Thai Red Chicken Curry) recipe

Ingredients

4 Servings
(1 serving = one portion)

Curry

  • 3cups
    Chicken Breast Fillet (cut into strips)
  • 2cups
    Coconut Cream
  • 1/2cup
    Spring Onions (diagonally sliced)
  • 3piece
    Kaffir Lime Leaves
  • 1tbsp
    Ginger (finely grated)
  • 1tsp
    Lemongrass (thinly sliced)
  • 2tbsp
    Thai Basil (or half mint, half basil) (chiffonade)
  • 2tbsp
    Coriander Leaves
  • 3tbsp
    Vegetable Oil
  • 4piece
    Lime Wedges

Red Curry Paste

  • 1tbsp
    Thai Red Chillies (deseeded)
  • 1tbsp
    Dried Red Chillies (deseeded & soaked in hot water)
  • 2tbsp
    Spring Onions (thinly sliced)
  • 1tbsp
    Lemongrass (thinly sliced)
  • 4piece
    Kaffir Lime Leaves
  • 1tbsp
    Garlic
  • 1tbsp
    Ginger (finely grated)
  • 2tbsp
    Shrimp / Anchovy Paste
  • 2tbsp
    Fish Sauce
  • 1tbsp
    Oyster Sauce
  • 3tbsp
    Coriander Stalks
  • 3tbsp
    Palm Sugar (dissolved in hot water)

How to make Gaeng Phed Gai (Thai Red Chicken Curry)

Making the Red Curry Paste

  1. 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

  1. 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.

  2. In the same pan, add the spring onions, lemongrass, and lime leaves. Sauté for about a minute on low heat.

  3. 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.

  4. Add the sealed chicken strips and simmer in the sauce for 10 minutes until cooked through and coated with the sauce.

  5. 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

  1. Adjust the number of chillies in the curry paste to control the spiciness.

  2. For a more authentic flavor, use fresh herbs and spices.

chefanna's profile picture

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...