Thai red curry, or Gaeng Phed, is a beloved dish in Thai cuisine known for its rich, aromatic, and slightly spicy flavors. 

FULL RECIPE:

Ingredients

• 2 tablespoons coconut oil (or other cooking oil)
• 1 cup finely diced onion (white or yellow)
• 1/2 teaspoon salt, plus more to taste
• 4 large garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
• 1 teaspoon ground coriander
• 4-6 tablespoons Thai red curry paste, or to taste (Maesri Brand recommended for medium to hot spice)
• 1 (14-ounce) can unsweetened full-fat coconut milk (Thai Kitchen brand used here)
• 1 tablespoon brown sugar, or to taste
• 1 ½ pounds boneless, skinless chicken breast, thinly sliced into 3-inch long, 1/2-inch wide strips (boneless skinless chicken thighs or a mix can be used)
• 1 tablespoon fish sauce or soy sauce
• 1 cup shredded or julienned carrots
• 1 cup red bell pepper, sliced or diced (about half of a large pepper)
• Zest and juice of 1 lime
• 1/4 cup fresh cilantro, chopped and divided (or substitute with Thai basil)

Directions

1. In a large skillet over medium-high heat, add the coconut oil. Once hot, add diced onions and 1/2 teaspoon salt. Sauté for about 3 minutes, stirring often until the onions are softened.
2. Add the Thai red curry paste, minced garlic, ginger, and coriander. Cook for about 1 minute, stirring frequently until the mixture becomes fragrant.
3. Stir in the coconut milk, brown sugar, fish sauce, and sliced chicken. Bring the mixture to a simmer, then reduce heat to medium. Let it simmer, uncovered, for about 7 minutes, stirring occasionally.
4. Add the carrots and red bell pepper, and continue to simmer for an additional 5-7 minutes, until the sauce slightly thickens and the chicken is fully cooked.
5. Remove from heat and add the lime zest, half of the lime juice, and half of the chopped cilantro.
6. Taste and adjust seasoning as needed, adding more salt, sugar, curry paste, or lime juice to suit your preference.
7. Garnish with the remaining cilantro and serve hot!

Nutrition Facts (Per Serving)

• Calories: 320
• Protein: 28g
• Carbohydrates: 14g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 620mg
• Fiber: 3g
• Sugar: 6g

The Origins of Thai Red Curry

Thai red curry, or Gaeng Phed, is a beloved dish in Thai cuisine known for its rich, aromatic, and slightly spicy flavors. It originates from Thailand’s central region, where curries are a staple of daily meals. The defining feature of this dish is the red curry paste, which is made from a blend of red chili peppers, garlic, lemongrass, galangal, and other traditional Thai spices. The paste is then combined with creamy coconut milk to create a silky, flavorful sauce that coats the tender chicken and fresh vegetables.  Thai Red Curry Chicken is not just delicious; it’s also incredibly easy to make. This recipe is:

• Quick and convenient – Ready in just 30 minutes, perfect for busy weeknights.
• Customizable – Works well with different proteins, such as shrimp, tofu, or beef.
• Flavor-packed – A blend of coconut milk, red curry paste, and fresh lime creates a perfect harmony of flavors.
• Healthy and nutritious – Loaded with lean protein and fiber-rich vegetables.

Key Components of Thai Red Curry Chicken

• Red Curry Paste

The heart of this dish is the red curry paste. Authentic Thai curry paste is made from a mix of fresh and dried red chilies, shallots, lemongrass, galangal, garlic, kaffir lime zest, and spices like coriander and cumin. 

• Coconut Milk

Coconut milk provides the dish with its signature creamy texture and slightly sweet undertones. Full-fat coconut milk is preferred as it creates a thicker, richer sauce, while light coconut milk can be used for a lower-calorie option.

• Protein Choices

Chicken is the most common protein for red curry, as it absorbs the flavors well and stays tender in the sauce.

• Vegetables and Garnishes

Garnishing is also essential for elevating the dish. Fresh cilantro or Thai basil provides an aromatic touch, while a squeeze of lime juice enhances the dish’s brightness. Chopped peanuts or cashews can be added for extra texture. Thai curries often feature a variety of colorful vegetables that enhance both flavor and nutrition.

Serving Suggestions

Thai Red Curry Chicken is traditionally served with rice to absorb the flavorful sauce. The best options include:

• Jasmine rice – The most authentic and commonly used rice in Thai cuisine.
• Brown rice – A healthier alternative with a nuttier flavor.
• Coconut rice – Cooked with coconut milk for an extra creamy and fragrant side.
• Rice noodles – A great gluten-free option that pairs well with the curry sauce.

Tips for Perfect Thai Red Curry Chicken

• Use fresh ingredients – Fresh garlic, ginger, and lime juice enhance the flavor.
• Don’t boil the coconut milk – Simmering too aggressively can cause the coconut milk to separate, affecting the texture of the sauce.
• Adjust the spice level – Add more curry paste for extra heat or balance with more coconut milk if it’s too spicy.
• Let it rest – Allowing the curry to sit for a few minutes before serving helps deepen the flavors.

Common Variations and Substitutions

This recipe can be easily modified to suit different tastes and dietary preferences:

• Vegetarian/Vegan – Swap chicken for tofu or extra vegetables and replace fish sauce with soy sauce or a plant-based alternative.
• Extra spicy – Add sliced Thai bird’s eye chilies or an extra spoonful of curry paste for a fiery kick.
• Milder version – Use less curry paste and add a bit of honey or extra coconut milk to tone down the heat.
• Nutty twist – Stir in a spoonful of peanut butter for a Thai-inspired peanut curry.

Storage and Reheating

This curry tastes even better the next day as the flavors continue to develop.

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portioned containers for up to 2 months.
• Reheating: Warm over low heat on the stovetop, adding a splash of coconut milk or water if needed to loosen the sauce.

Health Benefits of Thai Red Curry Chicken

Beyond its delicious taste, this dish offers several health benefits:

• Rich in protein – Helps with muscle repair and keeps you full longer.
• Packed with antioxidants – Ingredients like garlic, ginger, and red bell peppers provide immune-boosting benefits.
• Good fats – Coconut milk contains medium-chain triglycerides (MCTs), which can support metabolism.
• Supports digestion – Spices like ginger and coriander aid in digestion and reduce inflammation.

Conclusion

Thai Red Curry Chicken is a dish that brings together bold flavors, rich textures, and incredible aromas in one comforting meal. Its versatility allows you to customize it based on your preference, making it a go-to recipe for many households. Whether you’re craving something spicy, creamy, or hearty, this dish delivers an authentic Thai experience right in your kitchen.