Gaeng Phet Gai | Lao Style Red Curry with Chicken
This dish is a flavorful Lao-style red curry known as gaeng phet, featuring chicken. It's a delightful and wholesome meal that complements jasmine rice perfectly. While its vibrant red color might seem spicy, it's mainly due to the sautéed red curry paste, lending it a rich hue without overpowering heat.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 lbs bone-in, skin-on chicken thighs
- 4 oz red curry paste
- 6 garlic cloves, minced
- 13.5 oz (1 can) coconut milk
- 10 oz canned bamboo shoots, drained
- 10 oz canned baby corn, drained
- 4-5 cups water
- 6 kaffir lime leaves
- 1 tbsp MSG
- 1 tbsp sugar
- 2 tbsp fish sauce
- 10 oz canned quail eggs
- 2 russet potatoes, chopped
- 2 large carrots, chopped
- ½ cup Asian basil leaves
Instructions
- 1
Remove the skin from the chicken thighs, cut the meat into bite-sized pieces, and separate the bones.
- 2
In a large pot over medium-high heat, cook the chicken skin until crispy, then remove it from the pot.
- 3
Using the remaining chicken oil in the pot, add the red curry paste and minced garlic. Sauté on low heat for 5 minutes, stirring occasionally.
- 4
Pour in half of the coconut milk and mix well.
- 5
Add the diced chicken meat and bones, then pour in the remaining coconut milk. Bring the mixture to a boil.
- 6
Stir in the diced bamboo shoots and baby corn.
- 7
Pour in the cups of water, add the lime leaves, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
- 8
Season the curry with MSG, sugar, and fish sauce. Mix well.
- 9
Add the quail eggs, chopped potatoes, carrots, and Asian basil. Mix thoroughly and bring to a low simmer. Cover and cook for 15 minutes.
- 10
Taste and adjust the seasoning with more fish sauce if needed.
- 11
Serve with jasmine rice and ground bird eye chili peppers for an enjoyable meal.