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Thai Red Curry Recipe by

Authentic Thai Recipes with easy 'one-click' ingredients ordering
  • Thai Red Curry
    (Gaeng Phed Gai)

    Thai Red Curyy
Order all your ingredients with 'one-click'
Red Curry Paste
Palm sugar blocks
Coconut Milk
Bamboo Shoot Slices
Eggplant (Small/Pea)
Kaffir Lime Leaves (10g)
Fish Sauce
Thai Sweet Basil (100g)
Small Red Chillies
Jasmine Rice (Fragrant)

Ingredients (for four people)

Note:
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
All our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products. Using fresh Thai produce will ensure you get an authentic taste.

Method

    • Preparation Time: 20 minutes
    • Cooking Time: 40 minutes
    • Ready In: 1 hour

    Instructions

    • 1. Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat). Thinly slice the bamboo shoots (if not already sliced).
    • 2. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste and stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
    • 3. Add the remaining coconut milk, follow with the bamboo shoots, small eggplant and lime leaves. Season with fish sauce, sugar, and salt and bring back to a boil.
    • 4. Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice, in a beautiful rice serving bowl.

Nutritional Information

  • Amount per serving

    • Calories: 300
    • Protein: 26g
    • Fat: 17g
    • Saturated fat: 9g
    • Carbohydrate: 13g
    • Fiber: 4g
    • Sodium: 94mg
    • Cholesterol: 58mg

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