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–+ servings
Bowl of red curry garnished with fresh basil leaves and a wedge of lime on the side

Thai Red Curry (Gaeng Phed)

Red Curry (Gaeng Phed) is a delightful symphony of flavors, boasting a perfect balance of spiciness, sweetness, and creaminess. With its vibrant red hue, this Thai classic tantalizes your taste buds with the warmth of red curry paste, coconut milk's richness, and fragrant herbs' freshness. Imagine tender pieces of chicken or tofu simmered to perfection in a luscious, aromatic sauce, complemented by the crunch of bell peppers and the subtle sweetness of bamboo shoots. This dish, served with steaming jasmine rice, is not just a meal but an experience that transports you straight to the heart of Thailand.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Thai
Keyword: Red Curry
Servings: 4 servings
Calories: 350kcal
Author: Susie Thompson

Ingredients

  • 2 tablespoon vegetable oil
  • 2 tablespoon red curry paste
  • 1 lb chicken breast thinly sliced (or tofu for a vegetarian option)
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth or vegetable broth for a vegetarian option
  • 2 tablespoon fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon brown sugar
  • 1 cup bell peppers sliced
  • 1 cup bamboo shoots drained
  • 4-5 kaffir lime leaves torn into pieces
  • 1 cup fresh basil leaves
  • Cooked jasmine rice for serving

Instructions

  • Preparing the Base:
    In a large saucepan, heat the vegetable oil over medium heat. Once the oil is hot, add the red curry paste, stirring continuously for 1-2 minutes until fragrant. This step blooms the spices, releasing their essential oils and intensifying the flavor of your curry base.
  • Cooking the Protein:
    Add the sliced chicken breast to the saucepan; stir to coat it with the curry paste. Cook for 5-7 minutes until the chicken is no longer pink. If using tofu, gently stir to avoid breaking the pieces and cook until lightly browned.
  • Creating the Sauce:
    Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together beautifully. This step is crucial for developing a perfect red curry's rich, creamy texture.
  • Adding Vegetables and Seasoning:
    Add the bell peppers, bamboo shoots, fish sauce, and brown sugar. Stir well, then add the torn kaffir lime leaves. Simmer for another 5-7 minutes until the vegetables are tender but crisp, and the flavors have deepened.
  • Finishing Touches:
    Just before serving, stir in the fresh basil leaves until wilted. Serve the red curry hot over a bed of steamed jasmine rice, garnished with additional basil if desired.

Nutrition

Serving: 1cup | Calories: 350kcal | Carbohydrates: 15g | Protein: 20g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 800mg | Fiber: 3g | Sugar: 4g
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