Summary: Red Curry (Gaeng Phed) – bold red curry made from coconut milk and red curry paste, prepared with meat, vegetables, and Thai basil, usually served with jasmine rice. Preparation time is 45 minutes, yielding 6 rich portions.
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Category: Thai Cuisine, Main Dishes
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Quick overview
- Dish: Red Curry (Gaeng Phed)
- Category: Thai Cuisine, Main Dishes
- Cuisine: Thai
- Main ingredient: chicken breast, 600 g (farm-raised quality)
- Guide: 12 Most Popular Thai Dishes: Favourite Thai Cuisine Recipes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Curry paste frying and coconut milk reduction
- Preparation types: Stir-frying, simmering
- Dietary info & Allergens: Gluten-Free, contains fish sauce
- Suitable for: Lunch, dinner, gatherings
- Nutritional values (per 1 portion): 420 kcal, Protein: 28.0 g, Fat: 24.0 g, Carbohydrates: 18.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Thai Singha beer, Riesling wine, coconut water
- In short: Authentic spicy Thai red curry with tender chicken and aromatic herbs.
- Last updated: 2025-01-01
WAGUU says: “Fry the red curry paste in thick coconut cream until the oil separates to unlock its full aromatic depth.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | Medium-high heat |
| Number of portions: | 6 portions |
In a nutshell
Red Curry (Gaeng Phed) is a vibrant cornerstone of Thai culinary tradition, featuring a harmonious balance of fiery red chili paste, rich coconut milk, tender meat, crisp vegetables, and fragrant Thai basil leaves.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Chicken breast | 600 g | Fresh, farm-raised |
| Red curry paste | 60 g | Authentic Thai brand |
| Coconut milk | 400 ml | Full fat, high coconut extract |
| Chicken broth | 300 ml | Clear homemade stock |
| Bamboo shoots | 150 g | Sliced canned shoots |
| Red bell pepper | 150 g | Crisp and sweet |
| Fish sauce | 30 ml | First pressing anchovy extract |
| Palm sugar | 20 g | Soft organic paste |
| Kaffir lime leaves | 5 pieces | Fresh and fragrant |
| Thai basil leaves | 30 g | Fresh purple-stemmed |
| Red chili pepper | 15 g | Sliced for garnish |
| Vegetable oil | 30 ml | Neutral high-heat oil |
| Salt | 6 g | Fine sea salt |
Why you will love this recipe
- Authentic Flavour Profile: Combines spicy, sweet, salty, and creamy notes in perfect harmony.
- Quick Preparation: Ready in under 45 minutes from scratch to table.
- Versatile Ingredients: Easily adaptable to various meats and seasonal vegetables.
Success guaranteed: Following the proper paste-frying technique ensures deep, restaurant-quality aromas every time.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Medium | Portions: 6 portions | Type: Main dish | Origin: Thailand
Detailed instructions
Overall progress: 0% complete
Phase 1: Ingredient Preparation and Slicing – 10 min
Appliances: Chef’s knife, cutting board
1. Slice the chicken breast into thin, bite-sized strips across the grain. Julienne the red bell pepper and drain the bamboo shoots thoroughly. Tear the kaffir lime leaves along the central vein and pluck the Thai basil leaves from their stems.
VKB: Visual Knife Control ensures uniform thickness for even cooking.
Before moving to the next step:
Ensure all ingredients are portioned and within arm’s reach before turning on the heat.
Phase 2: Frying the Curry Paste – 8 min
Appliances: Wok, spatula
2. Heat vegetable oil in a wok over medium heat. Add the red curry paste and fry for 3 minutes, stirring constantly, until aromatic. Pour in 100 ml of coconut milk and cook until the oil begins to separate from the cream.
VKB: Watch for glistening red oil droplets appearing on the surface of the paste.
Before moving to the next step:
Do not let the paste burn; lower the heat if it starts sticking to the wok.
Phase 3: Searing the Chicken – 7 min
Appliances: Wok, spatula
3. Add the sliced chicken breast into the frying curry paste. Toss well to coat every piece evenly and stir-fry for about 5 minutes until the chicken turns opaque on the outside and absorbs the rich spices.
VKB: Chicken surface should be fully coated with thick red curry paste.
Before moving to the next step:
Ensure the chicken is evenly distributed in the pan before adding liquids.
Phase 4: Simmering the Curry Base – 10 min
Appliances: Wok, ladle
4. Pour in the remaining coconut milk and chicken broth. Bring the mixture to a gentle simmer, then add the kaffir lime leaves, palm sugar, fish sauce, and salt. Stir until the sugar completely dissolves.
VKB: Maintain a gentle bubble without letting the coconut milk curdle from high heat.
Before moving to the next step:
Taste the broth to check the balance of saltiness and sweetness before adding vegetables.
Phase 5: Adding Vegetables – 5 min
Appliances: Wok, ladle
5. Add the bamboo shoots and sliced red bell pepper into the simmering curry. Cook for 4 minutes until the vegetables are tender-crisp while preserving their vibrant colors and nutritional crunch.
VKB: Bell pepper pieces should retain a bright red hue and light resistance when bitten.
Before moving to the next step:
Do not overcook the bell pepper; it should remain crisp.
Phase 6: Final Seasoning and Garnishing – 5 min
Appliances: Wok, ladle
6. Turn off the heat. Stir in the fresh Thai basil leaves and sliced red chili pepper, allowing the residual heat to wilt the herbs and release their essential oils into the curry. Serve hot.
VKB: Basil leaves should be wilted but still vibrant green.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Wok pan | 32 cm diameter | Deep skillet | Overcrowding the pan |
| Chef’s knife | 20 cm blade | Utility knife | Blade slippage |
| Wooden spatula | Standard size | Silicone turner | Scratching non-stick coating |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 120.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 6.8 g | 24.0 g | 144.0 g |
| of which saturates | 5.1 g | 18.0 g | 108.0 g |
| Carbohydrates | 5.1 g | 18.0 g | 108.0 g |
| of which sugars | 2.3 g | 8.0 g | 48.0 g |
| Protein | 8.0 g | 28.0 g | 168.0 g |
| Salt | 0.3 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always fry the curry paste in the thick top layer of coconut cream rather than oil for superior emulsion.
- Tip 2: Use freshly torn kaffir lime leaves to release essential citrus oils instantly.
- Tip 3: Adjust palm sugar and fish sauce at the very end to achieve the perfect sweet-salty balance.
- Tip 4: Add delicate herbs like Thai basil after turning off the heat to prevent bitterness.
Scientific background
Frying red curry paste in coconut fat breaks down lipid-soluble capsaicinoids from dried red chilies, evenly distributing spicy warmth throughout the emulsion while caramelizing natural sugars in the aromatics.
Fine Dining – Professional techniques
- Plate composition: Serve in a pre-warmed ceramic bowl with molded jasmine rice on the side.
- Textural contrasts: Tender chicken juxtaposed with crisp bamboo shoots and bell peppers.
- Temperature contrast: Piping hot curry paired with fragrant warm steamed rice.
- Aromatic garnishes: Crown with fine julienned red chilies and fresh purple basil flowers.
Sensory radar
- Appearance: Vibrant reddish-orange sauce with glossy oil droplets and green basil garnish.
- Aroma: Pungent lemongrass, galangal, kaffir lime, and warm toasted chili notes.
- Taste: Deep spicy heat backed by creamy coconut sweetness and umami fish sauce.
- Texture: Silky velvety sauce enclosing tender meat and crisp tender vegetables.
Pairing
- BEER: Chilled Thai Singha lager to temper the spicy heat.
- WINE: Off-dry German Riesling with subtle residual sweetness.
- NON-ALCOHOLIC: Fresh young coconut water with lime wedge.
Various preparation variants
- Vegetarian Variant: Replace chicken with firm tofu and vegetable broth for a plant-based meal.
- Seafood Variant: Substitute chicken with tiger prawns and mussels for a coastal twist.
Allergens and dietary information
Contains: Fish sauce • Gluten: Naturally gluten-free • Not suitable for: Seafood allergies if substituting fish sauce
Suitable for
Lunch, dinner, gatherings, spicy food lovers
Substitution catalog
- Palm sugar: Light brown sugar or coconut sugar
- Chicken breast: Pork tenderloin or beef rump strips
FAQ
Can I make Red Curry less spicy?
Yes, simply reduce the amount of red curry paste and add a bit more coconut milk to soften the heat.
What is the difference between Red and Green Curry?
Red curry uses dried red chilies giving it a warmer, deeper color and flavor, whereas green curry uses fresh green chilies and fresh herbs.
Can I freeze Red Curry?
Yes, without delicate fresh herbs and bamboo shoots, the curry base freezes very well for up to 3 months.
Why did my coconut milk curdle?
Boiling coconut milk too aggressively causes the fats to separate heavily. Simmer gently on medium-low heat.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook in two separate large woks to maintain proper heat distribution • 20+ people: Prepare the curry base in a stockpot and finish portions in smaller batches.
Sides and Serving
- Jasmine rice – Fragrant steamed white rice (not included in the recipe)
- Rice noodles – Soft flat rice noodles (not included in the recipe)
Serving: Serve piping hot in deep bowls alongside steamed jasmine rice.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Skipping paste frying – Failing to fry the curry paste in coconut fat leads to a flat, raw spice flavor.
- Overboiling coconut milk – High heat causes coconut milk to separate and curdle unpleasantly.
- Overcooking vegetables – Bell peppers and bamboo shoots lose their crunch if simmered too long.
- Adding basil too early – Adding Thai basil while boiling destroys its delicate essential aromatics.