Thai Red Curry Chicken – Gaeng Phed Gai
A fragrant, creamy Thai red curry with tender chicken, fresh vegetables, and aromatic herbs, ready in under 30 minutes.
Ingredients
- 1 lb 450g chicken breast or thigh, thinly sliced
- 2 tbsp Thai red curry paste
- 1 can 13.5 oz / 400ml full-fat coconut milk
- 1 tbsp neutral cooking oil
- 1 tbsp fish sauce or soy sauce for vegan
- 1 tbsp palm sugar or brown sugar
- 1 cup sliced bell peppers
- 1 cup bamboo shoots drained
- 1 cup zucchini sliced
- 3-4 kaffir lime leaves torn in half (optional)
- 1/2 cup Thai basil leaves
- Steamed jasmine rice to serve
Instructions
- Heat oil in a wok or large pan over medium heat. Add curry paste and stir until fragrant (1–2 minutes).
- Add half the coconut milk and mix until the curry paste is fully incorporated.
- Add chicken and cook until no longer pink.
- Stir in bell peppers, bamboo shoots, zucchini, fish sauce, palm sugar, and kaffir lime leaves.
- Pour in the remaining coconut milk and simmer for 5–7 minutes until vegetables are tender.
- Add Thai basil, stir, and remove from heat.
- Serve hot over steamed jasmine rice.
Notes
Nutrition Facts
Serving Size: 1 cup curry with rice Calories: 380 Carbohydrates: 22g (8% DV) Protein: 27g (54% DV) Fat: 20g (31% DV) Saturated Fat: 14g (70% DV) Cholesterol: 70mg (23% DV) Sodium: 750mg (33% DV) Fiber: 3g (12% DV) Sugar: 7g (14% DV) Vitamin A: 25% DV Vitamin C: 40% DV Calcium: 6% DV Iron: 15% DV
*Note: Nutrition values are estimates and may vary depending on ingredient brands and measurements used.*