Thai Red Curry with Chicken (Gaeng Phet Gai)

Thai Red Curry with Chicken (Gaeng Phet Gai) ingredients

• 1.5 lbs boneless, skinless chicken breast
• 1 tbsp coconut oil or vegetable oil
• 3-4 tbsp red curry paste
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup chicken broth or water
• 2-3 tbsp fish sauce
• 1-2 tbsp palm sugar (or brown sugar)
• 4-5 leaves kaffir lime leaves
• 8 oz (sliced, drained) bamboo shoots
• 1 red bell pepper
• 1 green bell pepper
• 1/2 cup Thai basil leaves
• 4 servings steamed jasmine rice

Watch how to make Thai Red Curry with Chicken (Gaeng Phet Gai)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Thai Red Curry with Chicken (Gaeng Phet Gai)

1. Cut the 1.5 lbs boneless, skinless chicken breast into bite-sized pieces and set aside. Roughly chop the 1 red bell pepper and 1 green bell pepper into 1-inch pieces.
2. Heat 1 tablespoon of coconut oil or vegetable oil in a large pot or Dutch oven over medium heat. Add 3-4 tablespoons of red curry paste and sauté for 1-2 minutes, stirring constantly, until very fragrant.
3. Pour in one 13.5 oz can of full-fat coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
4. Add the chicken pieces to the simmering curry. Cook for 5-7 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside.
5. Stir in the remaining 13.5 oz can of coconut milk, 1/2 cup chicken broth or water, and 4-5 kaffir lime leaves (torn or bruised to release aroma). Bring the curry back to a gentle simmer.
6. Season the curry with 2-3 tablespoons of fish sauce and 1-2 tablespoons of palm sugar (or brown sugar). Taste and adjust seasoning as needed, aiming for a balance of salty, sweet, and spicy.
7. Add the 8 oz drained bamboo shoots, red bell pepper, and green bell pepper. Simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
8. Remove the pot from the heat. Stir in 1/2 cup of fresh Thai basil leaves just before serving; the residual heat will wilt them beautifully.
9. Ladle the Thai Red Curry with Chicken over individual servings of steamed jasmine rice and serve immediately.

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