🍛 Thai red curry with chicken (gaeng phet gai)

Name: Thai red curry with chicken (gaeng phet gai)
Total time: 35 min
Yield: 4
Cuisine: Thailand · Central Thailand
Ingredients: 500 g chicken breast or thigh, thinly sliced; 400 ml coconut milk; 3 tbsp red curry paste; 200 g bamboo shoots, sliced; 1 red bell pepper, sliced; 2 kaffir lime leaves, torn; 1 tsp sugar, salt to taste; A handful of basil leaves

Origin: Thailand · Central Thailand

648kcal

per serving · 350 g

185kcal

per 100 g

35 gProtein10 g / 100 g

42 gFat12 g / 100 g

24 gCarbs7 g / 100 g

Thai red curry with chicken is a creamy, aromatic curry made by frying red curry paste — dried red chillies, lemongrass, galangal, garlic, shallots and shrimp paste — in coconut milk, then simmering sliced chicken with bamboo shoots and bell pepper. It is rich and moderately spicy, finished with fresh basil and served with jasmine rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not vegetarianbecause of: chicken, red curry paste

Not veganbecause of: chicken, red curry paste

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Fish

What it is made of

chickencoconut milkred curry pastebamboo shootsbell pepperbasil

Recipe

4 servings35 min

Ingredients

500 g chicken breast or thigh, thinly sliced
400 ml coconut milk
3 tbsp red curry paste
200 g bamboo shoots, sliced
1 red bell pepper, sliced
2 kaffir lime leaves, torn
1 tsp sugar, salt to taste
A handful of basil leaves

Method

Heat a third of the coconut milk until it bubbles and the oil starts to separate.
Fry the curry paste in it for 2 minutes until fragrant.
Add the chicken and stir until coated, then pour in the rest of the coconut milk and the lime leaves.
Add the bamboo shoots and bell pepper and simmer for 8–10 minutes until the chicken is cooked.
Season with sugar and salt, stir in the basil and serve.

How to make it lighter

Use light coconut milk, or half coconut milk and half water.
Add extra bamboo shoots and peppers to stretch each portion.
Keep the rice portion modest — the curry sauce is the richest part of the meal.

History

Gaeng phet, literally "spicy curry", is one of the core coconut-milk curries of central Thai cooking, built on a pounded chilli paste. Red curry is now one of the most widely known Thai dishes abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →