Monday, June 30, 2014

Thai Chicken Red Curry (Kaeng Phet Gai )

Thai Chicken Red Curry

Thai red curry is a very popular curry in Thailand and is very popular among non Thai people as well.Its very different then the Indian curries which are spice based ,Thai curry uses fresh herbs ,aromatic curry pastes cooked in coconut milk,and the result you get is very aromatic and flavourful dish with intense flavours.
     I was introduced to the thai cuisine for the very first time when i was in St Louis, there was a small thai restaurant owned and run by a thai family named "Simply Thai",with the most authentic Thai flavours I had tasted till date... A very good friend of mine who visited this restaurant suggested me to give it a try as she had been to thailand before and sweared it to be the closest authentic Thai ever tasted  and she knew that I love spicy stuff and will definitely love it.
        As per her saying, I visited that restaurant and after getting introduced  to Thai cuisine for the first time..there was no looking back thereafter. The combination of sweet,sour,spicy,savoury ...all flavour on one dish makes it heavenly.
   Chicken cooked in rich red curry sauce which can be spiced up to whatever your pallet allows is simply delicious and out of this world.The combination of tender crisp  vegetables along with the soft chicken in the curry is surely divine. 

Yields : 2-4
Preparation Time : 15 Minutes
Cooking Time : 15 Minutes
Difficulty Level : Easy


1 Tbs oil
2-3 Tsp Red Curry Paste
1 lb/500 gm skinless, boneless chicken breasts, thinly sliced
1Cup Thick Coconut Milk
1/2 Cup chicken stock/water
1 Large onion Thinly sliced
1 Red bell pepper, cored and sliced
1 Green pepper ,cored and sliced
2 Tbs Thinly sliced Bamboo shoots
1 bunch green onion/scallions, chopped
2 Tsp Fish Sauce
1 Tsp Soya sauce
1 Tsp lime juice
1 Tsp Palm Sugar/ brown sugar
2 Tbs fresh basil leaves julienne


  • Heat oil in a wok or large pan,now add sliced chicken and cook till its brown on both sides.
  • Now add red curry paste and  stir fry for 2 minutes or untill oil comes on the sides of the pan.
  • Add coconut milk, chicken stock/water and let it simmer for 3-4 minutes.
  • Add onion ,red and green bell pepper and bamboo shoots.cook until chicken is fully cooked and make sure vegetables are still tender crisp and not overdone.
  • Add fish sauce,soya sauce,lemon juice,sugar and simmer it for some time.
  • Take out of the stove ,add basil and green onion.
  • Serve hot with Jasmine rice.


  • Red curry paste recipe is posted in the early post.Click here for the recipe. Ready made curry paste can also be used as its available in almost all grocery stores or can be found in any Asian shop.
  • Its generally served with cooked jasmine rice which is sticky in nature,can be substituted with any kind of rice. 

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