Eternal Student (radiojedi) wrote in the_jedi_cooks,
Eternal Student

Thai Red Curry (Gaeng Phed Kai Sai Nawmai)

A quick note: many Thai ingrediants are not easy to find at your local grocery store. You may want to look for a local Asian market if you have one nearby. I also recommend if you wish to buy ingrediants online and have them sent to you. I would not advise this unless you can't locate a grocer. I would, however, say it would be better to buy Thai ingrediants online than it would be to use the substitues. Quite frankly, the dishes will not taste the same with the subsitutes.

This authentic spicy coconut milk based red curry uses homemade red curry paste. If you don't have your own curry paste that you have made, you can easily find curry paste at an Asian grocery or in some ethnic sections of regular grocery stores.


1 lb boneless chicken breast
1 can bamboo shoots, sliced* (I personally use canned bamboo shoots that were packed with chili oil)
3 tbsp red curry paste
2 cups coconut milk (make sure it's labeled "for cooking" and not "for dessert")
Fresh red chili, sliced diagonally* Most people use 2, but we use 4-5. It depends on how spicy you want it. Thai chili are quite spicy, so start off using a smaller amount unless you know you can handle the spice. (Use prik kee noo/Thai chilis if available. If you cannot find these, I recommend fresh jalepeno or fresno. However, you won't have quite the same taste. prik kee noo are hard to find at normal grocery stores but are abundant at Asian markets).
1/2 cup Thai sweet basil leaves (bai horapah), torn* (you can substitute European basil or coriander, but it will not taste the same. Thai basil has a unique taste. Again, it's hard to find at normal grocers but abundant at Asian marts)
2 tbsp fish sauce (nam pla)* (I recommend "Squid* brand)
1/4 tsp sea salt
1 1/2 tsp palm sugar* (also known as jaggery. can use brown sugar as a substitute but it will not taste the same. I've never found it at regular grocery stores, but its easily found at Asian marts)
Thai sweet basil leaves (bai horapah) for garnish
Kaffir Lime leaves for garnish, torn * (can use grated lime peel as a substitute, but it will not taste the with other ingrediants, it's hard to find at regular grocers, but easy to find at Asian marts)

Serve with steamed jasmine rice.


Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

Serves 5.
WW points: TBD
Tags: curry
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