Gaeng Daeng Gai (Red Curry Chicken)

Gaeng daeng gai

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 chilies. 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: Serves 5

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 breast
1 can bamboo shoots, sliced
3 Tbsp (45 ml) red curry paste
2 cups (480 ml) coconut milk
2 fresh red chilies, sliced diagonally
1/2 cup (7 g) thai sweet basil leaves (bai horapah), torn + whole leaves for garnish
2 Tbsp (30 ml) fish sauce (nam pla)
1 1/2 tsp (7.5 ml) palm sugar
Pinch of sea salt

Directions

Wash chicken and slice diagonally into small pieces. Thinly slice bamboo shoots (if not already sliced).
Pour half the coconut milk (1 cup/240 ml) 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. Bring back 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. Jasmine rice can be served on the side.