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Thai Curry : Thai Red Curry Chicken

This dish also known as Gaeng Phet Kai in Thai.

Serve 4-6


  • 150ml thick coconut milk, squeezed from 1 grated coconut
  • 250ml thin coconut milk
  • 1kg chicken, chopped into fairly big pieces
  • 2 red chilies, halved and seeded
  • 2 green chilies, halved and seeded
  • 10 basil leaves
  • 2-3 kaffir lime leaves, crushed and torn

Red Curry Paste (combine and ground till fine)

  • 4 shallots
  • 3 cloves garlic
  • 1 tablespoon coriander powder
  • 2cm slice galangal
  • 2 tablespoons thinly sliced lemon grass
  • 1 teaspoon grated rind of kaffir lime
  • 1 teaspoon belacan stock granules
  • 3 tablespoons chili paste
  • 2 coriander roots (use the root part only)
  • 1 teaspoon ground white pepper


  • 2 tablespoons fish sauce (nampla)
  • 2 tablespoons palm sugar

Method for Cooking Thai Red Curry Chicken:

  1. Put chicken and thin coconut milk into a saucepan. Cook over a moderate heat until meat is just tender.
  2. Heat the thick coconut milk until just warm (about 4-5 minutes). Add red curry paste and stir-fry until fragrant and mixture turns bubbly and oil is seen rising to the top.
  3. Put the cooked chicken into the curry paste mixture. Stir in seasoning, red and green chilies and kaffir lime leaves. Cook until gravy turns thick.
  4. Dish out and serve garnished with basil leaves.

Thai Curry

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Last Updated: 24/07/2011