Thai Red Curry Chicken (Gaeng Phed Gai)
Learn to make authentic Thai Red Curry Chicken (Gaeng Phed Gai) at home with this easy recipe.
Contents (2 sections)▾
Ingredients
- 500 g chicken breast, sliced
- 2 tbsp red curry paste
- 400 ml coconut milk
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red chili, sliced
- 5 kaffir lime leaves, torn
- 1 cup Thai basil leaves
- 1 cup sliced bell peppers (optional)
- Cooked jasmine rice, to serve
Steps
Heat the vegetable oil in a large pan over medium heat for about 2 minutes, then add the red curry paste. Fry for 2-3 minutes until fragrant, which helps to release the essential oils and flavors.
Add the sliced chicken to the pan and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
Pour in the coconut milk and bring to a gentle simmer. Reduce heat to low and let it simmer for 10 minutes, allowing the flavors to meld.
Stir in the fish sauce, palm sugar, sliced red chili, and torn kaffir lime leaves. Simmer for an additional 2 minutes, then add the Thai basil and optional bell peppers just before serving.
Serve hot over cooked jasmine rice.
Why this works
Frying the curry paste first is crucial as it activates the spices and builds a rich flavor base for the curry. The oil helps to release the essential oils in the curry paste, intensifying the aroma and taste. When you add the coconut milk and let it simmer, the richness of the coconut cream balances the heat from the curry paste, creating a harmonious dish. If the curry seems too thick, you can add a bit of water or more coconut milk to reach your desired consistency. On the other hand, if it’s too thin, allow it to simmer a bit longer to reduce and thicken. This technique of layering flavors and adjusting consistency ensures a well-rounded dish that is both comforting and vibrant.