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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A flavorful Thai red chicken curry made with a homemade red curry paste and infused with aromatic herbs and spices.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add all the ingredients into a blender or NutriBullet. Blend until smooth. Adjust the number of chillies to your preferred heat level.
Heat a wok or large pan to medium heat and add the vegetable oil. Brown the chicken strips, but do not cook them through. Remove the chicken from the pan.
In the same pan, add the spring onions, lemongrass, and lime leaves. Sauté for about a minute on low heat.
Add the red curry paste and sauté for another 2 minutes. Then add the coconut cream. Simmer the sauce and let it reduce to a thicker consistency.
Add the sealed chicken strips and simmer in the sauce for 10 minutes until cooked through and coated with the sauce.
Turn off the heat and sprinkle the Thai basil or basil and mint over the curry. Mix through, then transfer the curry to a serving dish. Garnish with coriander leaves and lime wedges.
Adjust the number of chillies in the curry paste to control the spiciness.
For a more authentic flavor, use fresh herbs and spices.
How can I make Gaeng Phed Gai spicier or milder?
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.
What are some good substitutions for ingredients in Thai Red Chicken Curry?
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.
How should I store leftover Gaeng Phed Gai?
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.
What dishes pair well with Thai Red Chicken Curry?
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.
What is the cooking process for making Gaeng Phed Gai?
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.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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