Gaeng Phed Gai (Thai Red Chicken Curry)

To adjust the spiciness of your Gaeng Phed Gai, you can modify the number of Thai red chillies and dried red chillies used in the recipe. For a milder curry, reduce the amount of chillies or remove the seeds, as they contain most of the heat. Conversely, for a spicier dish, you can add more chillies or even include some fresh bird's eye chillies.

If you don't have certain ingredients on hand, you can make substitutions. For example, if you can't find shrimp or anchovy paste, you can use soy sauce or miso paste for a vegetarian option. Coconut cream can be replaced with coconut milk for a lighter version, and if you don't have Thai basil, a mix of mint and regular basil works well.

To store leftover Gaeng Phed Gai, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2-3 months. When reheating, make sure to heat it thoroughly on the stove or in the microwave.

Gaeng Phed Gai pairs beautifully with steamed jasmine rice or coconut rice, which helps balance the rich flavors of the curry. You can also serve it with a side of fresh Thai salad or spring rolls for a complete meal. For a refreshing drink, consider pairing it with Thai iced tea or a light beer.

To make Gaeng Phed Gai, start by blending all the ingredients for the red curry paste until smooth. Heat vegetable oil in a wok or large pan, brown the chicken strips, and then remove them. Sauté spring onions, lemongrass, and lime leaves, add the curry paste, and cook for a couple of minutes. Then, stir in coconut cream and let it simmer until thickened. Finally, add the chicken back into the pan, simmer until cooked through, and finish with Thai basil and coriander before serving.