Easy Thai Red Curry Chicken Recipe (Gaeng Phed)
Quick and easy Thai red curry chicken recipe with vegetables and coconut milk. One-pot, gluten-free, and ready in just 30 minutes!
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Pot or deep wok
- Wooden spoon or spatula
Ingredients
- 2 tbsp oil
- 1 tbsp red curry paste
- ¾ cup water
- 1 cup coconut milk
- 9 oz chicken thinly sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 6 Thai eggplants halved or quartered, depending on size
- 2 kaffir lime leaves stems removed, torn into pieces
- 1 handful sweet basil
- 2 spur chilies thinly sliced, optional
Instructions
- Heat oil in a wok over medium heat. Add red curry paste and stir until fragrant and the oil starts to separate.
- Add chicken and stir to coat. Cook until the outside is no longer pink.
- Pour in water first, and then coconut milk. Simmer for a few minutes until the sauce is slightly oily on top.
- Stir in palm sugar and fish sauce. Simmer until the chicken is cooked through.
- Add Thai eggplants and kaffir lime leaves. Cook until eggplants are just tender but not mushy.
- Turn off the heat. Stir in sweet basil and chili peppers (if using). Serve immediately with jasmine rice.
Video
Nutrition Facts
Easy Thai Red Curry Chicken Recipe (Gaeng Phed)
Amount per Serving
Calories
582
% Daily Value*
Fat
42
g
65
%
Saturated Fat
23
g
144
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
11
g
Cholesterol
82
mg
27
%
Sodium
891
mg
39
%
Potassium
1271
mg
36
%
Carbohydrates
23
g
8
%
Fiber
7
g
29
%
Sugar
13
g
14
%
Protein
32
g
64
%
Vitamin A
1273
IU
25
%
Vitamin C
8
mg
10
%
Calcium
64
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.