Teresa's Recipes
Gai Pad Prik Gaeng (Thai Red Curry Chicken)
Gai Pad Prik Gaeng, or Thai Red Curry Chicken, is a vibrant and aromatic dish that showcases the perfect harmony of flavors typical of Thai cuisine. With tender pieces of chicken simmered in a rich coconut milk base infused with spicy red curry paste, this dish is complemented by a colorful medley of fresh vegetables. The bright notes of Thai basil and the umami depth of fish sauce elevate the dish, making it a delightful experience for the senses. Traditionally enjoyed with steamed jasmine rice, this dish is a staple in Thai households and reflects the country's love for bold flavors and aromatic herbs.
Ingredients
- 2 tablespoons Cooking oil
- 2-3 tablespoons (adjust based on spice preference) Red curry paste
- 1 lb, sliced into thin strips Chicken breast
- 1 can (13.5 oz) Coconut milk
- 1 cup, sliced (use a mix of colors for visual appeal) Bell peppers
- 1 medium, sliced Onion
- 1 cup, julienned Carrots
- 1 cup, trimmed and cut into 2-inch pieces Green beans
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar
- 1/2 cup, fresh Thai basil leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 25g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the cooking oil in a wok or large skillet over medium heat.
- Add the red curry paste and stir-fry for 1-2 minutes until fragrant, ensuring the oil absorbs the essence of the spices.
- Add the sliced chicken breast to the wok and cook, stirring frequently, until the chicken is no longer pink, about 5-6 minutes.
- Pour in the coconut milk and stir well to combine with the chicken and curry paste, creating a luscious sauce.
- Add the bell peppers, onion, carrots, and green beans to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.
- Season with fish sauce and sugar, stirring well to coat both the chicken and vegetables with the savory sauce.
- Toss in the fresh Thai basil leaves and stir-fry for an additional minute until the basil is wilted and fragrant.
- Remove from heat and serve hot over steamed jasmine rice for the perfect balance.
Tips
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of fish sauce.
- Adjust the level of red curry paste based on your spice tolerance; start with less and add more if desired.
- Adding a splash of lime juice just before serving can brighten the flavors even more.