Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Thailand with this mouthwatering Red Chicken Curry (Gaeng Phed Gai). This isn't just another curry recipe - it's a symphony of flavors that will dance on your palate, combining the perfect balance of creamy coconut milk, fiery red curry paste, and tender chicken that practically melts in your mouth. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to bring the authentic taste of Thai cuisine right into your kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 2 tablespoons red curry paste
- 1 can coconut milk
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- Fresh basil leaves for garnish
Instructions
- Prepare all ingredients by cutting chicken into bite-sized pieces, slicing bell pepper, and having other ingredients measured and ready.
- Heat a large wok or deep skillet over medium-high heat. Add 2-3 tablespoons of coconut milk's cream layer and let it simmer until oil starts to separate.
- Add red curry paste to the heated coconut cream, stirring constantly to release the aromatic spices and prevent burning. Cook for 2-3 minutes until fragrant.
- Add chicken pieces to the curry paste, stirring to coat evenly. Cook for 3-4 minutes until chicken begins to turn white and starts to cook through.
- Pour in remaining coconut milk, stirring to combine with the curry paste and chicken. Bring to a gentle simmer.
- Add sliced bell peppers and continue cooking for 10-12 minutes, allowing chicken to cook completely and peppers to soften.
- Season with fish sauce, stirring to incorporate. Taste and adjust seasoning if needed.
- Remove from heat and let rest for 2-3 minutes to allow flavors to meld together.
- Garnish with fresh basil leaves just before serving. Serve hot with steamed jasmine rice.
Tips
- Use Full-Fat Coconut Milk: Always opt for full-fat coconut milk to get that rich, authentic Thai curry texture and depth of flavor.
- Watch the Curry Paste: When frying the red curry paste, take your time and stir constantly. This helps release the aromatic spices without burning.
- Layer Your Flavors: Add ingredients in stages to build complexity. The cream layer of coconut milk first, then curry paste, then chicken creates a more nuanced dish.
- Don't Rush the Cooking: Let the curry simmer gently to allow the chicken to absorb all the incredible flavors and become perfectly tender.
- Fresh Basil is Key: Add fresh Thai basil leaves at the very end to preserve their bright, aromatic quality and add a fresh pop of flavor.
- Adjust Spice Level: Start with less curry paste and add more if you want more heat. You can always increase spiciness, but you can't take it away!
- Serve Immediately: This curry is best enjoyed hot, straight from the pan, with a side of steaming jasmine rice to soak up all those delicious sauce.
Nutrition Facts
Calories: 416kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 16g
Cholesterol: 80mg
