Thai Chicken Red Curry Recipe or Thai Red Curry with Chicken
Thai Red Curry Chicken or Thai Chicken in Red Curry Recipe – It is also known as Thai Red Chicken Curry, Thai Chicken Red Curry, Gaeng Phet Gai or Kaeng Phet Gai (in Thai)
Thai Red Curry Chicken recipe is one of the simplest Thai recipes and a favourite too. It is flavorful, fragrant, healthy and really easy to make. This red curry chicken and rice meal is actually one of the most popular curry meals around the world.
Is Thai Red Curry Healthy?
Red Thai Curry with Chicken and eggplants is quite simple and healthy. It is delicious with a tinge of spiciness from the red curry paste. The extra creamy texture comes from the coconut milk and creates just the perfect combination of a curry and stew dish.
Thai Red Curry Chicken is naturally gluten-free. You can also add lots of vegetables in it to up the nutritional value further. Thai Red Curry Chicken is a salty, sour, bitter, & hot, all in one antioxidant-packed dish.
Fragrant with galangal (Thai ginger) and lemongrass, chillis and coconut milk, Thai Red Curry Chicken or Kaeng Phet Gai brings all of the classic flavours of Thai cuisine. It derives all of its flavours from its ingredients that are packed with powerful antioxidants.
Which is hotter red or green curry?
Green curry in authentic Thai cuisine is always hotter than a red curry and the heat will also differ between the regions. Green curry from the South of Thailand tends to be much hotter due to the addition of Bird’s Eye chillies.
Thai people frequently bring the classic dishes like chicken curry to temples to offer to the monks and other temple patrons.
You can add vegetables, seafood, chicken, meat or anything else to both these Thai curries to customise them as per your taste.
What can I use the red curry paste for?
Red curry paste is a potent blend of chiles, herbs, and spices that can be used to ratchet up both the flavour and the nutritional profile of common dishes.
Thai Chicken in Red Curry or Gaeng Phet Recipe
“Gaeng Phet” literally means ‘spicy curry’. I have kind of perfected the art of making Thai Chicken in Red Curry Recipe in my style. A point to be noted here is that Thai cuisine is really nutritious & relatively simple to make.
Hence, it allows me to get creative too with different kind of vegetables that I can add to it. Apart from the vegetables mentioned below, I also add eggplant, bamboo shoots, green bell peppers, and beans.
In addition to this, the spicy, sweet and tangy flavours of the Thai Chicken in Red Curry recipe goes really well with the kids too. This spicy Thai chicken dish is a regular reorder on my son Sidhant’s list. Here is a rundown of how I do it.
- Pre-preparation time: 30 minutes
- Cooking time: 25 minutes
- Main cooking gizmo: Kadhai or Wok
- Feeds: Three (3) people easily
Thai Chicken in Red Curry or Gaeng Phet Gai Recipe
Thai Chicken in Red Curry, Thai Red Curry Chicken or Gaeng Phet Gai Recipe
- 300 gram Chicken breasts Without skin. Boneless is better. Cut in Small Cubes
- 3 tablespoon Vegetable Oil
- 3.5 tablespoon Thai Red Curry Paste Namjai Red Curry Paste
- 400 ml Coconut Milk Namjai Coconut Milk
- 3 inch Galangal Thai root ginger
- 0.5 Piece Red Bell Peppers
- 0.5 Piece Yellow Bell Peppers
- 8 Piece Cherry Tomatoes
- 4 Piece Baby Corn About 3 inches each
- 5 Piece Mushrooms Medium-sized
- 3 Piece Kaffir Lime Leaves
- 1 Piece Sweet Basil Leaves Sprig of Thai Holy Basil
- 1.5 tablespoon Brown Sugar
- 1 teaspoon Dark Soy Sauce
- 0.5 Teaspoon Salt Please adjust it to your taste
- First of all, wash the chicken breasts and cut them into slices about a centimetre thick.
- Then, slice the Galangal, bell peppers and baby corns.
- Next, cut the mushrooms into quarters.
- Now, heat the oil in a kadhai or a wok and add the Thai Red Curry paste. Fry evenly and till the paste is fragrant.
- Next, add 200 ml of coconut milk to the kadhai or a wok and mix it well with the fried paste. Add an equal amount of water to the remaining coconut milk and keep aside.
- Now add the sliced galangal.
- Add the chicken and bring the mixture to boil. Add the remaining diluted coconut milk and again bring it to boil.
- Once the curry is boiling, reduce the heat and let it simmer for about 12 minutes. You will see by now the curry loses its moisture and starts to thicken coating the chicken nicely.
- Add baby corn, mushrooms, half of kaffir lime leaves, holy basil and brown sugar and simmer it for another 3 minutes.
- Add the sliced bell peppers, whole cherry tomatoes, dark soy sauce and remaining kaffir lime leaves, basil and brown sugar and simmer till the chicken is done. This should take another 5 minutes or so.
- Enjoy your Thai chicken in red curry with steamed jasmine rice.
- While making my Thai Chicken in Red Curry recipe, I usually add the vegetables towards the latter half of cooking time with simple practice, the ones that need more time to cook need to go in first. I don’t like to cook the bell peppers all the way since I like them crunchy so they are the ones that go in the last.
- Brown sugar is a replacement for palm sugar in the Thai Chicken in Red Curry recipe. If you can get your hands on palm sugar, just switch.
- If you need to make the curry spicier, simply add some sliced fresh red chillies to the curry towards the end. Remember to remove the seeds unless you want it to be really hot.
- To make it more authentic and if you can handle the pungent fish sauce flavour, you may add one tablespoon of fish sauce with the second batch of coconut milk.
FINALLY, TO SUM IT UP
This Thai Chicken in Red Curry is pretty amazing the deliciousness you can whip up at home with everyday ingredients in no time.
This hearty Thai Red Curry Chicken features a thick luscious sauce loaded with incredible flavour! Tender chicken is paired with vegetables, then topped with fresh cilantro leaves and Thai basil. Enjoy it.
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This is a great recipe that I will enjoy using for dinner tonight. Thank you for sharing it. We have recently made red curry chicken and green curry chicken dishes so have discovered the incredible ingredients used including the pastes and am now fascinated about getting the specific kind of ginger and limes, hopefully through our local Asian Market if they have remained open during the pandemic. Meanwhile we have our versions of those ingredients which will probably work well but perhaps not as aromatic as yours. It will be interesting to use the recommended fish sauce which is also in our collection of things to use.
One note to add is to please do some current research about the changes made regarding whether or not to wash or not to wash raw chicken. It is now generally recommended not to wash it as it actually comes in contact with more surfaces including the sink and dishes/utensils possibly spreading undesirable bacteria that is often found on chicken prior to cooking. It is safer to put it directly into the cooking dish thus nothing else in the kitchen has been contaminated. A non-porous cutting board and knife are easily cleaned either in the dishwasher or hand washed with detergent and hot water. Thanks again, and best wishes from safe and happy living during difficult times. Debbie S.
Thanks for your long message. I really appreciate it. I also noted that you followed me on Instagram. Thanks again. How did the recipe turn out if you were able to make it? Do share. Your point on washing meats is well taken and logical. However, the locations usually would define how meats should be handled. So it is fairly subjective from that perspective. But as I said, it is very logical.
Best and stay safe.
[…] Sunday last I got around to do some solo cooking. The item on the focus was Thai Chicken in Red Curry recipe. […]