Thailand Gaeng Daeng Gai (Red Curry Chicken)
Gaeng daeng gai or red curry is a dish famous in Thailand and abroad for its mild spice, creamy texture, and sweet flavor. The recipe is variable, but it always includes red curry paste, coconut milk, Thai basil leaves, and either dried or fresh red chile peppers. Chicken is a common addition to the basic recipe because its mild flavor is complemented by the coconut milk and Thai basil leaves.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (453 g) boneless chicken breasts
- 2 cups (480 ml) coconut milk, divided
- 3 Tbsp (45 ml) red curry paste
- 1 can bamboo shoots, thinly sliced
- 2 Tbsp (30 ml) nam pla (fish sauce)
- 1½ tsp (7.5 ml) palm sugar
- Pinch of sea salt
- Kaffir lime leaves, to taste
- 2 fresh red chilies, sliced diagonally
- ½ cup (7 g) bai horapah (Thai sweet basil) leaves, torn + whole leaves for garnish
Directions
- Wash chicken and slice diagonally into small pieces.
- Pour 1 cup (240 ml) coconut milk into a wok.
- Stir constantly as it comes to a boil over medium-high heat.
- Add curry paste to wok and stir until red oil comes to the surface.
- Add chicken pieces and sauté until white and cooked through with no pink in the middle.
- Add remaining 1 cup (240 ml) of coconut milk, followed by bamboo shoots.
- Stir for 10 seconds.
- Add fish sauce, sugar, and salt.
- Return mixture to a boil over medium-high heat.
- Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves.
- Remove from heat and garnish with whole basil leaves.
- Serve immediately with jasmine rice on the side, if desired.
Copyright © 1993—2024 World Trade Press. All rights reserved.