Summary: Red Curry (Gaeng Phed) is a vibrant and flavorful Thai classic made with aromatic red curry paste, rich coconut milk, tender meat, crisp vegetables, and fresh Thai basil, traditionally served over steaming jasmine rice. This recipe takes 35 minutes to prepare and cook, yielding 6 hearty servings of authentic Thai comfort food.
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Category: Main Dishes, Thai Cuisine
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Quick overview
- Dish: Red Curry (Gaeng Phed)
- Category: Main Dishes, Thai Cuisine
- Cuisine: Thai
- Main ingredient: chicken breast, 1.5 lb (sliced into thin bite-sized strips)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 380 g)
- Key technique: Simmering and curry paste blooming
- Preparation types: Stovetop simmering
- Dietary info & Allergens: Contains fish sauce, soy, and coconut
- Suitable for: Dinner parties, weeknight dinners, Asian cuisine lovers
- Nutritional values (per 1 serving): 420 kcal, Protein: 28.0 g, Fat: 22.0 g, Carbs: 26.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Singha Beer, Riesling, Jasmine green tea
- In a nutshell: A fragrant, spicy, and creamy Thai curry bursting with fresh vegetables and aromatic herbs.
- Last updated: October 24, 2023
WAGUU says: “Blooming the red curry paste in thick coconut cream unlocks the deep essential oils and creates an authentic flavor base.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium-high heat (350 °F equivalent stovetop) |
| Number of servings: | 6 servings |
In a nutshell
Experience the vibrant tastes of Thailand right in your own kitchen with this authentic Red Curry (Gaeng Phed). Tender chicken breast simmered with a fiery red curry paste, rich coconut milk, bamboo shoots, bell peppers, and fragrant Thai basil creates an unforgettable harmony of spicy, sweet, and savory flavors.
Ingredients
Base servings: 6 servings • Serving weight: 380 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Chicken breast | 1.5 lb | Fresh, boneless, skinless, sliced thin |
| Red curry paste | 3 tbsp | Authentic Thai brand |
| Coconut milk | 28 fl oz | Full-fat, canned |
| Bamboo shoots | 1 cup | Drained, sliced strips |
| Red bell pepper | 1 cup | Sliced into strips |
| Fish sauce | 3 tbsp | First-press premium quality |
| Palm sugar | 1.5 tbsp | Finely grated or brown sugar substitute |
| Thai basil leaves | 1 cup | Fresh, packed |
| Kaffir lime leaves | 5 pcs | Fresh or frozen, torn |
| Vegetable oil | 1 tbsp | Neutral cooking oil |
| Salt | 0.75 tsp | Fine sea salt |
Why you’ll love this recipe
- Authentic Flavor Profile: Combines fiery red chili paste with creamy coconut milk and fragrant Thai herbs.
- Quick Weeknight Meal: Comes together in just 35 minutes from prep to table.
- Customizable Vegetables: Easily adaptable to include your favorite seasonal veggies and proteins.
Success guaranteed: Follow our precise paste-blooming technique and simmering intervals for restaurant-quality results every single time.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Easy | Servings: 6 | Type: Main Dish | Origin: Thai
Detailed instructions
Overall progress: 0% completed
Phase 1: Ingredient Preparation and Slicing – 5 min
Appliances: Chef’s knife, cutting board
1. Slice the 1.5 lb of chicken breast into thin, bite-sized strips. Wash and slice 1 cup of red bell pepper into strips, drain 1 cup of bamboo shoots, and measure out all remaining ingredients for seamless cooking.
CP: Uniformly sliced chicken ensures even cooking throughout the simmering process.
Before moving to the next step:
Ensure your wok or heavy-bottomed pot is clean and preheated over medium heat before adding oil.
Phase 2: Blooming the Curry Paste – 5 min
Appliances: Stovetop, wok or large pot, wooden spatula
2. Heat 1 tbsp of vegetable oil in the wok over medium-high heat. Add 3 tbsp of red curry paste along with half a cup of thick coconut milk skimmed from the top of the 28 fl oz can. Fry and stir constantly for 3 to 4 minutes until the coconut oil begins to separate and shimmer on the surface.
CP: A fragrant, aromatic oil layer separating from the paste indicates the curry base is properly bloomed.
Before moving to the next step:
Do not let the curry paste burn; reduce heat slightly if it starts sticking to the bottom.
Phase 3: Searing the Chicken – 5 min
Appliances: Stovetop, wok, spatula
3. Add the sliced chicken breast (1.5 lb) directly into the bubbling red curry paste mixture. Stir continuously for 4 to 5 minutes until the exterior of the chicken pieces is coated and opaque.
CP: The chicken should absorb the red curry pigments completely before adding the remaining liquids.
Before moving to the next step:
Ensure the chicken is partially cooked on the outside to lock in juices.
Phase 4: Simmering with Coconut Milk – 10 min
Appliances: Stovetop, wok, lid
4. Pour in the remaining coconut milk from the 28 fl oz cans. Drop in 5 pcs of torn kaffir lime leaves. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 6 to 8 minutes until the chicken is tender and cooked through to 165 °F.
CP: A gentle simmer prevents the coconut milk from curdling or separating improperly.
Before moving to the next step:
Check that the chicken has reached an internal temperature of 165 °F.
Phase 5: Adding Vegetables and Seasoning – 5 min
Appliances: Stovetop, wok, ladle
5. Stir in 1 cup of sliced bamboo shoots and 1 cup of sliced red bell pepper. Season the curry with 3 tbsp of fish sauce, 1.5 tbsp of palm sugar, and 0.75 tsp of fine sea salt. Simmer for an additional 3 to 4 minutes until the vegetables are crisp-tender.
CP: Bell peppers should retain a slight crunch for optimal texture contrast in the rich broth.
Before moving to the next step:
Taste the broth and adjust sweetness or saltiness with additional palm sugar or fish sauce if needed.
Phase 6: Finishing with Thai Basil and Serving – 3 min
Appliances: Stovetop
6. Turn off the heat entirely. Fold in 1 cup of fresh Thai basil leaves immediately, letting them wilt in the residual heat for 1 to 2 minutes. Serve hot alongside freshly steamed jasmine rice.
CP: Thai basil turns dark and loses its anise aroma if boiled vigorously, so fold it in off the heat.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Wok | 14 inches | Large heavy-bottomed skillet | Overcrowding leading to uneven simmering |
| Chef’s knife | 8 inches | Santoku knife | Uneven meat slicing |
| Wooden spatula | Standard | Heat-resistant silicone spatula | Scratching non-stick surfaces |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 110.5 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 5.8 g | 22.0 g | 132.0 g |
| of which saturates | 4.5 g | 17.1 g | 102.6 g |
| Carbohydrates | 6.8 g | 26.0 g | 156.0 g |
| of which sugars | 3.2 g | 12.2 g | 73.2 g |
| Protein | 7.4 g | 28.0 g | 168.0 g |
| Salt | 0.95 g | 3.6 g | 21.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always skim the thick cream off the top of full-fat coconut milk cans to fry your curry paste effectively.
- Tip 2: Use fresh kaffir lime leaves and tear them slightly before adding to release their intense citrus oils.
- Tip 3: Cut chicken against the grain for maximum tenderness in every bite.
- Tip 4: Adjust chili heat by varying the quantity of red curry paste or adding fresh sliced spur chilies.
Scientific background
Frying red curry paste in coconut fat (lipid medium) allows fat-soluble aromatic compounds like capsaicin from chilies and essential oils from lemongrass and galangal to dissolve and disperse evenly throughout the dish. This technique, known as ‘blooming’, dramatically intensifies depth of flavor compared to boiling paste directly in watery liquids.
Fine Dining – Professional techniques
- Plate composition: Serve in a deep matte black ceramic bowl to make the vibrant red curry pop visually against the stark contrast.
- Texture contrasts: Combine velvety smooth curry sauce with crisp-tender bamboo shoots and crunchy red bell pepper strips.
- Temperature contrast: Ensure the curry is piping hot and served next to warm, fragrant jasmine rice.
- Aromatic garnishes: Top with julienned fresh kaffir lime leaves and whole Thai basil sprigs just before presentation.
Sensory radar
- Appearance: Rich reddish-orange glossy broth dotted with glistening coconut oil sheen, vibrant green basil, and red pepper accents.
- Aroma: Pungent lemongrass, warm galangal, aromatic kaffir lime, and sweet coconut fragrance.
- Taste: Harmonious balance of spicy heat, savory umami from fish sauce, and subtle palm sugar sweetness.
- Texture: Silky, creamy sauce enveloping tender chicken slices and crisp vegetables.
Pairing
- BEER: Chilled crisp Asian lager such as Singha or Chang to cool the palate against the curry spice.
- WINE: Off-dry German Riesling or Gewürztraminer with enough residual sweetness to complement the spicy red chili notes.
- NON-ALCOHOLIC: Iced Thai milk tea or fresh lemongrass infused sparkling water.
Various preparation methods
- Vegetarian Red Curry: Substitute chicken with firm fried tofu cubes and use soy sauce or vegan fish sauce substitute.
- Seafood Variation: Swap chicken for jumbo shrimp and green mussels, simmering for only 3 minutes at the end.
Allergens and dietary information
Contains: Fish, coconut • Gluten: Naturally gluten-free (verify curry paste label) • Not suitable for: Nut allergies (if cross-contaminated), vegan diets (contains fish sauce)
Suitable for
Dinner parties, weeknight dinners, Asian cuisine enthusiasts, gluten-free diets
Substitution guide
- Chicken breast: Pork tenderloin or firm tofu cubes
- Palm sugar: Light brown sugar or coconut sugar
- Fish sauce: Soy sauce or tamari (for vegetarian modification)
FAQ
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk is essential for authentic flavor and texture. Light coconut milk lacks the fat content needed to properly fry the curry paste and will result in a watery, less flavorful sauce.
How do I make the curry less spicy?
Reduce the amount of red curry paste from 3 tbsp to 2 tbsp, and ensure you add extra coconut milk to mellow out the spice level.
Can I freeze Red Curry?
Yes, you can freeze the curry base and chicken for up to 3 months without the fresh basil and bell peppers, which are best added fresh upon reheating.
What vegetables work best in this curry?
Bamboo shoots, bell peppers, zucchini, green beans, and Thai eggplant are traditional and hold up exceptionally well during simmering.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and cook in two separate large woks to avoid overcrowding and ensure proper paste frying. • 20+ people: Prepare the curry base in a large commercial stockpot, simmering chicken in batches before combining with vegetables.
Sides and serving
- Jasmine rice – Fragrant steamed white rice that absorbs the rich coconut sauce (not included in the recipe)
- Cucumber relish – Sweet and tangy sliced cucumbers with shallots and chili (not included in the recipe)
Serving: Ladle the hot curry generously over a mound of freshly steamed jasmine rice in wide shallow bowls.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stovetop over medium-low heat until steaming hot, stirring occasionally.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling coconut milk too aggressively – Causes the coconut milk to curdle and separate into oily clumps rather than a silky sauce.
- Adding Thai basil while boiling – Turns the fresh basil leaves dark and destroys their delicate anise flavor.
- Skipping the paste-blooming step – Boiling paste directly in liquid without frying in coconut fat prevents essential flavors from releasing.
- Overcooking vegetables – Results in mushy bamboo shoots and bell peppers that lose their crisp texture contrast.