Asian•quick
Easy Thai Red Curry Chicken (Gaeng Phed)
Quick and easy Thai red curry chicken recipe with vegetables and coconut milk. One-pot, gluten-free, and ready in just 30 minutes!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp oil
- 1 tbsp red curry paste
- ¾ cup water
- 1 cup coconut milk
- 9 oz chicken (thinly sliced)
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 6 Thai eggplants (halved or quartered, depending on size)
- 2 kaffir lime leaves (stems removed, torn into pieces)
- 1 handful sweet basil
- 2 spur chilies (thinly sliced, optional)
Instructions
- 1
Heat oil in a wok over medium heat. Add red curry paste and stir until fragrant and the oil starts to separate.
- 2
Add chicken and stir to coat. Cook until the outside is no longer pink.
- 3
Pour in water first, and then coconut milk. Simmer for a few minutes until the sauce is slightly oily on top.
- 4
Stir in palm sugar and fish sauce. Simmer until the chicken is cooked through.
- 5
Add Thai eggplants and kaffir lime leaves. Cook until eggplants are just tender but not mushy.
- 6
Turn off the heat. Stir in sweet basil and chili peppers (if using). Serve immediately with jasmine rice.