Thai Chicken in Red Curry, Thai Red Curry Chicken or Gaeng Phet Gai Recipe
Thai Chicken in Red Curry or Gaeng Phet Gai 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.