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Foodie Facts

  • Potatoes, carrots, and Thai eggplants are the typical curry veggies in this dish! If you’re missing a veggie or two, feel free to substitute with your personal favorites (like cabbage, mushroom, or pumpkin).

  • Instead of a whole chicken, you can use any parts of the chicken you'd like. Having the bone in helps with flavor, but you can use boneless chicken chunks and chicken broth/stock too.

  • Kaffir lime leaves add a sharp citrus flavor to any dish. You can substitute one leaf with 1/2 tablespoon of lime/lemon zest.

ແກງເພັດໄກ່

Serving Size: 8 people

Cook Time: 1.5 hrs

Prep Time: 30 min - 1 hr

Gaeng Phet Gai

Thai Chicken Red Curry | ແກງເພັດໄກ່

Ingredients

Meat & Veggies

  • One whole chicken, cut up

  • 2 shallots, minced

  • 5-6 cloves garlic, minced

  • 1-2 cups Potatoes, diced

  • 1/2 cup Carrots, diced

  • 1/2 cup Thai eggplants, diced

Red Curry Sauce

  • 2-3 Kaffir Leaves

  • 4 (handful) Thai basil

  • 8oz Thai Red Curry Paste*

  • 2 cups (400mL) Coconut Milk**

  • 2 cups water

  • 2 tablespoon Chicken bouillon

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*Thai Red Curry Paste is found in the canned goods section in Asian markets. I use Maesri brand 4oz cans.

**Aroy-D or Chaokoh are the best coconut milk brands on the market. You can choose canned or carton.

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STORY

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Red curry is my grandma's specialty! Gaeng Phet Gai (Thai: Kaeng Phet Gai) goes great over a bed of steamed rice, and it’s one of those hearty foods that warm your stomach. The chicken is stewed until it’s soft and melts off the bones, the potatoes, carrots, and Thai eggplants are cooked just right. 

The curry has a coconut milk base, which is very common in Thai/Lao cuisine. The creaminess compliments the herbaceous red spices, and the citrusy notes of the kaffir leaves enhances the flavors of the chicken. This dish packs a savory punch, but it's not spicy at all unless you decide to add extra chilis! 

 

TOOLS NEEDED

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cutting board & knife for dicing

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big stewing pot

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stirring spoon

& ladle

 

Instructions

Let's cook gaeng phet gai!

Part I: Making the curry sauce:

  1. Pour a bit of oil into the stew pot and set the heat to medium-high.

  2. Once the oil is heated, cook the diced garlic and shallots until golden and fragrant.

  3. Scoop the red curry paste and toast it with the garlic and shallots. You may have to break the chunks with a stirring spoon. Be sure not to burn the curry paste! Just lightly roast until fragrant.

  4. Add the coconut milk (it's gonna sizzle) and mix until the paste is dissolved.

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Part II: Cook the chicken & Veggies:

  1. When the curry sauce is hot and bubbling, add in the raw chicken and stir to let it cook.

  2. Once the outside of the chicken looks cooked, add in water and mix everything together.

  3. Then, add the seasonings: chicken bouillon, kaffir leaves, and Thai basil.

  4. Cover with a lid and let it boil for 20-30 minutes for the chicken to cook throughly. 

  5. Taste the curry and season with salt if needed.

Part III: Serve the dish

  1. Turn off the heat and keep the lid off. Warm coconut milk can spoil faster if it's not aired out.

  2. Give the curry a stir and scoop over a bowl of steamed rice.

  3. Serve hot and it's best when consumed before it gets cold.

Leftovers: Gaeng Phet Gai

How to properly put away your dish

  • Store leftover curry in Tupperware or leave in the pot with lid and keep in the fridge. It keeps for 2-3 weeks in the fridge, and for months if frozen.

  • If stored in Tupperware, heat the contents in the microwave. If it's stored in the pot, you can put it on the stove and heat it up.

  • This is a great meal-prep dish, just portion curry and rice onto containers for the week. Use the microwave to warm up the meals.

 
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