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Authentic Thai Red Curry Recipe, (Kaeng Ped Gai) แกงเผ็ดไก่

  • Author: Suwanee
  • Total Time: 35 minutes
  • Yield: 5 1x
  • Diet: Gluten Free


Authentic Thai red curry recipe with chicken is not only delicious but quick to put together. The curry is extra creamy with a bold flavor of spicy, sweet, and salty from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves make this Thai recipe an instant favorite! 


  • 1 can bamboo slices (20 oz can)
  • 1 cup coconut cream
  • ⅓ cup red curry paste (adjustable as needed for spiciness preference.)
  • 4 cloves garlic, minced
  • 1 lb chicken, cut into bite-sized, 1-2 inches thick
  • 1 can coconut milk (13.5 oz)
  • 2 ½ Tbsp brown sugar
  • 4 kaffir lime leaves, very thinly sliced
  • 1 cup Thai basil, separate the leaves
  • Fish sauce- optional


  • Open the can of bamboo, rinse out the liquid in a colander, rinse in warm water and place the bamboo slices in a saucepan filled with water and bring to a boil on medium heat for 10 minutes. Discard the brine and drain the bamboo slices and set them aside for a minute.
  • Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See section about the separation of the coconut milk.)
  • Turn the heat down to medium then add the curry paste and garlic. break up the curry paste, stir and cook until the sauce is thickened and creamy.
  • Add chicken, bamboo slices, stir well together. 
  • Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked. 
  • Add brown sugar, kaffir lime leaves and stir together, cook for 2 more minutes.  
  • Turn the heat off and add the basil leaves, stir and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry, purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle on top of your bowl and you're set.


  • It’s important that you boil the canned bamboo shoot slices first to remove the metallic taste from the can.
  • You can also use beef, pork, shrimp, or firm tofu for the protein in place of chicken.
  • Kaffir lime leaves are crucial for the flavor profile. It’s hard for me to recommend a substitute, as there’s nothing out there close to this flavor. If possible, find kaffir lime leaves in Asian markets either in the refrigerated or in the freezer section. 
  • If unable to find Thai basil, Italian sweet basil is not a bad substitute.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Curry
  • Method: Stove Top
  • Cuisine: Thai

Keywords: authentic thai red curry recipe, Red curry paste, Red curry recipe, Red chicken curry