Gaeng Phed Gai (Thai Red Chicken Curry)

Name: Gaeng Phed Gai (Thai Red Chicken Curry)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cups Chicken Breast Fillet (cut into strips); 2 cups Coconut Cream; 0.5 cup Spring Onions (diagonally sliced); 3 piece Kaffir Lime Leaves; 1 tbsp Ginger (finely grated); 1 tsp Lemongrass (thinly sliced); 2 tbsp Thai Basil (or half mint, half basil) (chiffonade); 2 tbsp Coriander Leaves; 3 tbsp Vegetable Oil; 4 piece Lime Wedges; 1 tbsp Thai Red Chillies (deseeded); 1 tbsp Dried Red Chillies (deseeded & soaked in hot water); 2 tbsp Spring Onions (thinly sliced); 1 tbsp Lemongrass (thinly sliced); 4 piece Kaffir Lime Leaves; 1 tbsp Garlic; 1 tbsp Ginger (finely grated); 2 tbsp Shrimp / Anchovy Paste; 2 tbsp Fish Sauce; 1 tbsp Oyster Sauce; 3 tbsp Coriander Stalks; 3 tbsp Palm Sugar (dissolved in hot water)

by Anna Middleton (@chefanna)

Prep Time

30min

Cook Time

20min

Total Time

50min

Thai Lunch Dinner Main Course Dairy-Free Seafood Spicy Non-Vegetarian

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

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

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.