Thai Red Curry (Gaeng Phed Gai)
ID: 686a7565...
A classic and aromatic Thai red curry featuring tender chicken, crunchy bamboo shoots, and vibrant bell peppers in a creamy, spicy coconut milk broth. It offers a sophisticated balance of salty, sweet, and spicy flavors that is perfect with jasmine rice.
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🍳 Cooking Flow
Sauté curry paste in oil, then stir in half of the coconut milk. → Add chicken and broth/water, simmering until the meat is tender. → Season with fish sauce, sugar, kaffir lime leaves, and the rest of the coconut milk. → Add bamboo shoots and bell peppers, bringing the mixture to a boil. → Stir in basil leaves and turn off the heat immediately before serving.
Cooking Steps
Brief Cooking Order
Sauté curry paste in oil, then stir in half of the coconut milk. → Add chicken and broth/water, simmering until the meat is tender. → Season with fish sauce, sugar, kaffir lime leaves, and the rest of the coconut milk. → Add bamboo shoots and bell peppers, bringing the mixture to a boil. → Stir in basil leaves and turn off the heat immediately before serving.
Introduction
A classic and aromatic Thai red curry featuring tender chicken, crunchy bamboo shoots, and vibrant bell peppers in a creamy, spicy coconut milk broth. It offers a sophisticated balance of salty, sweet, and spicy flavors that is perfect with jasmine rice.
Step 1
Heat 2 tablespoons of vegetable oil in a pot over medium-low heat.
Step 2
Add the red curry paste to the oil and sauté for about a minute until fragrant.
Step 3
Pour in about half of the coconut milk and stir it with the paste until well combined.
Step 4
Add the sliced chicken to the pot and stir to coat the meat thoroughly with the curry base.
Step 5
Add water or chicken broth, then simmer on low heat for a few minutes until the chicken is cooked through and tender.
Ingredients List
Important Notes
If using canned coconut milk, vegetable oil is needed to sauté the paste because canned milk doesn't separate into oil as easily as fresh coconut milk.
Tearing the kaffir lime leaves by hand helps release their natural aromatic oils better than cutting them.
Do not overcook the basil leaves; they should just wilt into the hot curry at the very end to keep their flavor fresh.
You can substitute chicken with other proteins like beef, pork, tofu, or even just extra vegetables.
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