Discover the vibrant flavors of Thailand with this authentic Gaeng Phed Kai, or Red Chicken Curry. This dish combines tender chicken pieces with a rich and aromatic red curry paste made from dried red chilies, garlic, ginger, lemongrass, and other traditional spices.
The addition of coconut milk creates a luscious, creamy base that perfectly complements the bold and spicy flavors. Fresh vegetables like green beans, baby corn, and snow peas add a delightful crunch, making each bite a harmonious blend of textures and tastes.
Perfect for a cozy family dinner or an impressive dish for guests, Gaeng Phed Kai is both comforting and exciting. The process begins with making the homemade curry paste, ensuring an authentic and deeply flavorful base. Simmering the chicken in this paste along with coconut milk and a hint of palm sugar creates a deliciously complex sauce. Serve this curry hot with steamed jasmine rice, and you’ll have a meal that’s sure to become a favorite in your culinary repertoire. Enjoy the rich cultural heritage of Thai cuisine right from your kitchen with this delightful recipe.
Ingredients
Curry Paste
- 6 dried red chilies
- 3 tablespoons garlic (crushed)
- 2 tablespoons ginger (crushed)
- 1 tablespoon lemongrass (sliced)
- 1/2 teaspoon lime zest
- 1 teaspoon coriander
- 1 tablespoon dried coriander powder
- 1 teaspoon roasted cumin seeds
- 5 black peppercorns
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste (kapi)
The Chicken Curry
- 500 gram chicken (cut into bite sized pieces)
- 1/2 cup coconut milk
- 2 lime leaves
- 1 tablespoon sweet basil
- 2 tablespoon fish sauce
- 12 green beans (cut into pieces)
- 1 tablespoon palm sugar
- 12 baby corns
- 12 snow peas
Instructions
Curry Paste
- Mix all the ingredients in a mortar or a food processor until smooth. This paste can be stored for weeks in an airtight container in the refrigerator.
The Chicken Curry
- Heat a little oil in a hot wok and stir-fry small batches of chicken until browned but not fully cooked. Remove the chicken from the wok.
- Add the curry paste to the wok and briefly fry until fragrant.
- Return the chicken to the wok and stir well to coat with the curry paste. Add the coconut milk and stir to combine.
- Add the lime leaves, palm sugar, and fish sauce. Simmer for about 20 minutes.
- Add the green beans and baby corn, cooking for another 5 minutes.
- Finally, add the snow peas and sweet basil. Stir well and serve hot with rice.
Nutritional Information
- Per serving
- Energy: 380 kcal / 1588 kJ
- Fat: 12.9 g
- Protein: 52.8 g
- Carbs: 12 g
