Gaend Ped Gai

Gaend Ped Gai is a classic Thai red chicken curry that balances creamy coconut milk with the aromatic punch of red curry paste. This dish features tender boneless chicken pieces simmered with fresh green tomatoes or eggplant, fragrant kaffir lime leaves, and a finish of fresh basil. The result is a velvety, slightly spicy sauce that clings beautifully to fluffy white rice. Its a comforting yet vibrant meal perfect for weeknight dinners or sharing with friends. Quick to prepare with pantry staples, this curry delivers authentic Thai flavor without requiring hours of cooking.

Cooking Method: Boiling, Frying, Sautéing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 406.9

Dietary: Gluten-free

Description

Gaend Ped Gai is a classic Thai red chicken curry that balances creamy coconut milk with the aromatic punch of red curry paste. This dish features tender boneless chicken pieces simmered with fresh green tomatoes or eggplant, fragrant kaffir lime leaves, and a finish of fresh basil. The result is a velvety, slightly spicy sauce that clings beautifully to fluffy white rice. Its a comforting yet vibrant meal perfect for weeknight dinners or sharing with friends. Quick to prepare with pantry staples, this curry delivers authentic Thai flavor without requiring hours of cooking.

Ingredients

1 1/2 pound Boneless chicken -- cut
2 3/4 cups Coconut milk
2 tbsp Thai red curry paste
1 cup Green tomatoes or eggplants, cut into bite-sized pieces
1/4 cup Fresh basil leaves
1 tsp Red chilies -- thinly Sliced
1 tbsp Oil
2 tbsp Fish sauce (Nam Pla)
1 tsp Sugar
3 leaves Kaffir lime leaves (Bai Magrood)

Directions

1
Cut the chicken into bite-sized pieces.
2
Heat oil in a large pan or wok over low heat.
3
Stir-fry the curry paste in the oil for 2 minutes until fragrant.
4
Stir in 1 cup of coconut milk, increase heat to medium, and continue to saut for 3 minutes.
5
Add the chicken pieces and cook until tender.
6
Stir in the remaining coconut milk, vegetables, fish sauce, sugar, and kaffir lime leaves.
7
Bring the mixture to a boil and cook until the vegetables reach your desired tenderness.
8
Turn off the heat and sprinkle with sliced chilies and basil leaves.
9
Stir gently, cover, and let stand for a few minutes before serving.
10
Discard the kaffir lime leaves before serving.
11
Serve hot with steamed rice and fried eggs.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 406.9kcal

% Daily Value *
Total Fat 20.4g32%
Saturated Fat 5.6g28%
Cholesterol 151.5mg51%
Sodium 139.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use Thai basil when available for the most authentic flavor; dried basil may be substituted for fresh, but fresh is preferred.

Adjust the amount of fresh red chilies to control the spiciness level according to your preference.

This curry can also be served with boiled Japanese noodles (Somen) instead of rice for a different texture.

If kaffir lime leaves are unavailable, the recipe can still be made without them, though the aroma will be slightly different.

Keywords: thai, curry, chicken, coconut milk, red curry paste, basil, kaffir lime, green tomatoes, eggplant, spicy, dinner, asian, stir fry, savory, quick meal

Read it online: https://www.chefs-mate.com/recipe/gaend-ped-gai/