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Gaeng Phed Gai (แกงเผ็ดไก่) – Thai Red Curry with Chicken
More recipes: Thai recipes · Curry recipes · All Asian recipes
Gaeng Phed Gai (แกงเผ็ดไก่) – Thai Red Curry with Chicken
Laura Chen
4
20 Minuten
25 Minuten
Thai
Main course
Gaeng Phed Gai is Thai red curry with chicken, with a bright red color and fresh, colorful vegetables. It balances hot, sweet, salty and sour flavors, as Thai cooking does.The base is a rich red curry paste of dried chili peppers, lemongrass, galangal and makrut lime leaves. The paste is combined with creamy coconut milk to make a sauce that coats the chicken and vegetables.You can adapt the dish easily by swapping the protein or the vegetables, for example for shrimp, beef or tofu.
Ingredients
For the curry paste
- 2-3 dried red chili peppers, soaked in warm water and deseeded
- 3 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 1 stalk lemongrass, white part only, finely chopped
- 1 piece of 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 fillet, cut into thin strips
- 400 ml coconut milk
- 1-2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 3-4 makrut 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 of Thai basil leaves
- 1 red chili, cut into thin rings (optional, for extra heat)
- 1 lime, cut into wedges (for serving)
For serving:
- Jasmine rice or sticky rice
Instructions
Make the curry paste:
- Toast the coriander and cumin seeds in a pan over medium heat until fragrant. Let them cool.
- Put the toasted seeds in a mortar with the soaked chili peppers, garlic, shallots, lemongrass, galangal, shrimp paste (if using), salt, lime zest and cilantro root. Pound to a fine paste. Alternatively, use a blender or food processor to make the paste.
Make the curry:
- Heat the oil in a large pot or wok over medium heat.
- Add the prepared curry paste and fry for about 1-2 minutes, stirring constantly, until fragrant.
- Add half of the coconut milk and bring to a boil, stirring. Reduce the heat and simmer until the oil starts to separate from the coconut milk.
- Add the chicken strips and mix well with the paste and coconut milk. Cook until the chicken is partly done.
- Add the remaining coconut milk, the fish sauce and palm sugar. Stir and simmer over medium heat until the chicken is cooked through.
- Add the makrut lime leaves, red and green bell pepper 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 Thai red curry with fresh Thai basil leaves and, if you like, red chili rings.
- Serve with lime wedges and jasmine rice or sticky rice.
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More recipes: Thai recipes · Curry recipes · All Asian recipes