Anzeige
Gaeng Phed Gai: Thai Red Curry with Chicken
More recipes: Thai recipes · Curry recipes · All Asian recipes
45 Mintotal
4servings
–kcal
Thai
CuisineGaeng Phed Gai: Thai Red Curry with Chicken
Laura Chen
4
20 Minuten
25 Minuten
Thai
Main course
Thai cooking brings flavors, colors and textures together in a way few cuisines do. Red curry with chicken, or gaeng phed gai, is one of its best-known dishes. It tastes great and looks it too, with a bright red sauce and colorful fresh vegetables.
Gaeng phed gai balances the spicy, sweet, salty and sour notes typical of Thai food. The base is a rich red curry paste made from dried chilies, lemongrass, galangal and other aromatics. You cook the paste with creamy coconut milk until it turns into a silky sauce that coats the chicken and vegetables.
The recipe adapts easily. Swap the protein or the vegetables to suit your taste or diet. Beginners and experienced cooks alike will find it a good curry to add to their regular rotation.
Gaeng phed gai balances the spicy, sweet, salty and sour notes typical of Thai food. The base is a rich red curry paste made from dried chilies, lemongrass, galangal and other aromatics. You cook the paste with creamy coconut milk until it turns into a silky sauce that coats the chicken and vegetables.
The recipe adapts easily. Swap the protein or the vegetables to suit your taste or diet. Beginners and experienced cooks alike will find it a good curry to add to their regular rotation.
Ingredients
For the curry paste
- 2-3 dried red chilies, soaked in warm water and seeded
- 3 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 1 stalk lemongrass, white part only, finely chopped
- 1 piece galangal (about 2 cm), peeled and chopped
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp shrimp paste (optional)
- 1 tsp salt
- 1 tsp finely grated lime zest
- 1 tsp chopped cilantro root (or fresh cilantro stems)
For the curry
- 500 g chicken breast, cut into thin strips
- 400 ml (1 can) coconut milk
- 1-2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 3-4 kaffir lime leaves, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 100 g bamboo shoots, cut into thin strips
- 1 handful Thai basil leaves
- 1 red chili, thinly sliced into rings (optional, for extra heat)
- 1 lime, cut into wedges (to serve)
To serve:
- Jasmine rice or sticky rice
Instructions
Make the curry paste:
- Toast the coriander and cumin seeds in a dry pan over medium heat until fragrant. Let them cool.
- Put the toasted seeds in a mortar with the soaked chilies, garlic, shallots, lemongrass, galangal, shrimp paste (if using), salt, lime zest and cilantro root. Pound to a fine paste. You can also use a blender or food processor.
Make the curry:
- Heat the oil in a large pot or wok over medium heat.
- Add the curry paste and fry for about 1-2 minutes, stirring constantly, until fragrant.
- Add half the coconut milk and bring to a boil, stirring. Lower the heat and simmer until the oil starts to separate from the coconut milk.
- Add the chicken strips and stir to coat them in the paste and coconut milk. Cook until the chicken is partly done.
- Add the remaining coconut milk, the fish sauce and the palm sugar. Stir and simmer over medium heat until the chicken is cooked through.
- Add the kaffir lime leaves, red and green bell peppers and bamboo shoots. Keep simmering until the vegetables are tender but still crisp.
- Taste and adjust with more fish sauce or sugar if needed.
Serve:
- Garnish the red curry with fresh Thai basil leaves and, if you like, the sliced red chili.
- Serve with lime wedges and jasmine rice or sticky rice.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Thai recipes · Curry recipes · All Asian recipes