Thailand · Meat Dishes

Thai Red Curry (Gaeng Phet)

30 min4 servings440 kcal

Gaeng Phet (แกงเผ็ด) — 'spicy curry' — is Thailand's most ubiquitous curry, found on every restaurant menu and in every home.

Thai Red Curry (Gaeng Phet)

Ingredients

  • chicken thighs or beef600 g
  • red curry paste3 tbsp
  • full-fat coconut milk400 ml
  • chicken stock200 ml
  • Thai eggplant200 g
  • bamboo shoots100 g
  • makrut lime leaves6
  • lemongrass stalk1
  • fish sauce2 tbsp
  • palm sugar or brown sugar1 tbsp
  • Thai basil leaves1 handful
  • red chillies2
  • lime1

Method

  1. 1Reduce the coconut cream first. Open the coconut milk without shaking it — the thick cream will have separated to the top. Spoon the cream into a wok or wide pot and heat over medium heat. Cook, stirring, for 3 to 4 minutes until the cream thickens and the coconut oil visibly separates — you will see small pools of clear oil forming on the surface. This is the authentic Thai technique: cracking the coconut cream releases the fat, which then fries the curry paste.
  2. 2Fry the curry paste in the coconut oil. Add the red curry paste to the separated coconut cream and stir-fry for 1 to 2 minutes until deeply fragrant, the red oil is released, and the paste darkens slightly. The paste should sizzle in the coconut oil. Add the lemongrass stalk.
  3. 3Add the protein and build the sauce. Add the chicken or beef and stir to coat completely in the paste. Cook 2 minutes until sealed. Pour in the remaining coconut milk and the chicken stock. Add the makrut lime leaves, fish sauce, and palm sugar. Stir well. Bring to a gentle simmer.
  4. 4Simmer and add vegetables. Add the Thai eggplant and bamboo shoots. Simmer over medium-low heat for 8 to 10 minutes until the chicken is cooked through and the eggplant is tender. Do not boil hard — this breaks the coconut milk and darkens the color. Taste the sauce and adjust with more fish sauce for saltiness, more sugar for sweetness.
  5. 5Finish and serve. Remove from heat. Discard the lemongrass stalk. Stir in the Thai basil leaves — they wilt in the residual heat in seconds. Serve immediately in bowls over jasmine rice. Garnish with sliced red chillies and a drizzle of the thick coconut cream reserved from the top of the can. Lime wedges on the side.