Thai Red Curry Chicken (Gaeng Phed)

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Get ready to indulge in the vibrant and aromatic flavors of Thai Red Curry Chicken, also known as Gaeng Phed. This beloved dish from Thailand is a perfect harmony of rich coconut milk, fragrant spices, and tender chicken, making it a delightful meal that’s sure to impress. Whether you’re a seasoned chef or a kitchen novice, this recipe is quick, customizable, and packed with flavor!

Ingredients

For the Curry:

  • 2 tablespoons coconut oil (or your favorite cooking oil)
  • 1 cup finely diced onion (white or yellow)
  • ½ 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 (adjust to your spice preference; Maesri Brand is recommended for medium to hot)
  • 1 (14-ounce) can unsweetened full-fat coconut milk (Thai Kitchen brand works great)
  • 1 tablespoon brown sugar, or to taste
  • 1½ pounds boneless, skinless chicken breast, thinly sliced into 3-inch long, ½-inch wide strips (you can also use thighs or a mix)
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 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
  • ¼ cup fresh cilantro, chopped and divided (or substitute with Thai basil)

Directions

Step 1: Sauté the Aromatics
In a large skillet over medium-high heat, melt the coconut oil. Once it’s hot, add the diced onions and sprinkle with ½ teaspoon salt. Sauté for about 3 minutes, stirring frequently until the onions are softened and fragrant.

Step 2: Add the Spices
Stir in the Thai red curry paste, minced garlic, ginger, and ground coriander. Cook for about 1 minute, stirring often until the mixture becomes aromatic and the spice flavors bloom.

Step 3: Incorporate the Coconut Milk
Pour in the coconut milk, add the brown sugar, fish sauce, and the sliced chicken. Bring the mixture to a gentle simmer, then reduce the heat to medium. Let it simmer uncovered for about 7 minutes, stirring occasionally, until the chicken is nearly cooked through.

Step 4: Add the Veggies
Toss in the shredded carrots and diced red bell pepper, continuing to simmer for an additional 5-7 minutes. You want the sauce to thicken slightly and the chicken to be fully cooked.

Step 5: Finish with Freshness
Remove the skillet from heat, then stir in the lime zest, half of the lime juice, and half of the chopped cilantro. Taste and adjust the seasoning, adding more salt, sugar, curry paste, or lime juice as desired.

Step 6: Serve It Up!
Garnish with the remaining cilantro and serve hot over your choice of rice or noodles. Enjoy the burst of flavors and the comforting warmth of this dish!

Nutritional Information (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, hails from Thailand’s central region and is a staple in Thai cuisine. The essence of this dish lies in its red curry paste, a vibrant blend of red chili peppers, garlic, lemongrass, galangal, and traditional Thai spices. Mixed with creamy coconut milk, it creates a luscious sauce that envelops tender chicken and fresh vegetables. Not only is Thai Red Curry Chicken incredibly delicious, but it’s also a breeze to whip up, making it perfect for busy weeknights.

Key Components of Thai Red Curry Chicken

  • Red Curry Paste: The heart of the dish, made from a mix of fresh and dried red chilies, shallots, lemongrass, galangal, garlic, and spices.
  • Coconut Milk: This ingredient gives the curry its signature creamy texture and slight sweetness. Full-fat coconut milk is preferred for a richer sauce.
  • Protein Choices: While chicken is the go-to protein, shrimp, tofu, or beef can also be used to suit your tastes.
  • Vegetables and Garnishes: Fresh herbs like cilantro or Thai basil elevate the dish, while a squeeze of lime juice adds brightness. For added texture, sprinkle with chopped peanuts or cashews.

Serving Suggestions

Thai Red Curry Chicken is best served with rice to soak up that luscious sauce. Here are some delicious options:

  • Jasmine Rice: The most authentic choice in Thai cuisine.
  • Brown Rice: A healthier alternative with a nutty flavor.
  • Coconut Rice: Cooked with coconut milk for an extra creamy touch.
  • Rice Noodles: A fantastic gluten-free option that pairs beautifully with the curry.

Tips for Perfect Thai Red Curry Chicken

  • Use Fresh Ingredients: Fresh garlic, ginger, and lime juice enhance the dish’s flavors significantly.
  • Don’t Boil the Coconut Milk: Simmer gently to prevent separation and maintain a smooth texture.
  • Adjust the Spice Level: Feel free to add more curry paste for heat or balance it with extra 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 is highly adaptable to fit various dietary preferences:

  • Vegetarian/Vegan: Swap chicken for tofu or extra veggies, and use soy sauce instead of fish sauce.
  • Extra Spicy: Add sliced Thai bird’s eye chilies or an extra spoonful of curry paste for a fiery kick.
  • Milder Version: Reduce the curry paste and add a bit of honey or more 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 often tastes even better the next day as the flavors meld together beautifully.

  • 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 to loosen the sauce if necessary.

Health Benefits of Thai Red Curry Chicken

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

  • Rich in Protein: Supports muscle repair and keeps you feeling full longer.
  • Packed with Antioxidants: Ingredients like garlic, ginger, and red bell peppers boost your immune system.
  • Good Fats: Coconut milk contains medium-chain triglycerides (MCTs) that can help support metabolism.
  • Supports Digestion: Spices like ginger and coriander aid digestion and reduce inflammation.

Conclusion

Thai Red Curry Chicken is a comforting dish that beautifully combines bold flavors, rich textures, and enticing aromas. Its versatility allows you to customize it to your liking, making it a favorite in many households. Whether you’re in the mood for something spicy, creamy, or hearty, this dish delivers an authentic Thai experience right in your kitchen. Dive in and enjoy the deliciousness! 🍛🌶️✨

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