Thai Red Curry of Chicken & Bamboo Shoots | gaaeng phet (Thai • Dairy Free • Gluten free)

Thai Red Curry

Will you believe me if I tell that you can replicate the Red Curry from your favorite Thai restaurant? Even better, you can make it in one bowl in less than 30 minutes!

The first time I had red curry in a restaurant, I loved it. I went to the same restaurant at least 10 times to taste that red curry again and again.  In order to stop myself from spending a fortune at Thai restaurants,  I tried to replicate it at home. But, none of the recipes I found online came even close. By the end of 2 months, I had tried at least 5 recipes and failed. One day, I magically found this  website http://www.thaifoodmaster.com, the collection of authentic and even forgotten Thai recipes. My Red Curry Paste is the vegan version of the recipe from this website. Once I had the red curry paste down, it was so easy to get the curry right.

So, my friends, I share with you this amazing curry.  I am very eager to hear how it turns out for you!

DID YOU KNOW?

  • The description ‘red curry’ encompasses the largest range of Thai curries. Put simply, its single defining characteristic is that it is red.
  • Red curry is from the south of Thailand, where curry paste is fried in coconut cream, introducing a rich, sweet flavor. Traditionally, curry paste was cooked in an earthenware pot over a few glowing embers.


Cuisine: Thai
Essential Spices: Red Curry Paste
Serves: 4

Ingrdients Quantity
Full Fat Coconut Milk 2 cups  DO NOT use low fat
Red Curry Paste 3 tbsp  For quicker but less flavorful, use store version.
Chicken Thigh Pieces 1/2 pound  Or use any other meat
Lime Zest Of 1 Lime  Authentic version uses kaffir lime zest
Fresh Red Chillies (Slit) 2
Salt 1/2 tsp  Or use fish sauce as needed
Bamboo Shoots (Julienne) 1 cup
Palm Sugar 3 tsp  Or use granulated sugar
Thai Basil Leaves 1 cup

Instructions

  1. Heat a pot on medium heat. Once hot, add 1 cup coconut milk and 3 tbsp red curry paste. Cook the paste for at least 10 minutes. This is very important, as it rounds up the flavor and gets rid of the raw smell of the paste.
  2.  Add the chicken pieces and cover the pot. Cook until the chicken is done.
  3. Turn the heat to low and add 1 cup coconut milk, lime zest, slit red chillies, salt, bamboo shoots, and palm sugar. Cover the pot and simmer for 10 minutes.
  4. Add basil leaves and keep cooking on low heat until oil separates on top.

Enjoy your perfect Red Curry with a cup of Sticky/Jasmine Rice!

Reference

  • Thai Food, By David Thompson.

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