Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
red curry in a black bowl

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


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

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

Description

Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite! 


Ingredients

Scale
  • 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

Instructions

  • Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, 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 the section about the separation of coconut milk.)
  • Turn the heat 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 and bamboo slices, and 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 two more minutes.  
  • Turn the heat off, 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 them on top of your bowl, and you're set.

Notes

  • 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.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 15
  • Cook Time: 20
  • Category: Curry
  • Method: Stove Top
  • Cuisine: Thai