Red Chicken Curry (Gaeng Phed Gai) Recipe

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Servings: 1


Cost per recipe $2.46 view details
  • 6 ounce chicken cut bite size
  • 1/2 c. coconut lowfat milk
  • 4 ounce Thai eggplant (small round eggplants)
  •     (substitute with green peas)
  • 5 x fresh kaffir lime leaves - (to 6) shredded
  • 1 Tbsp. fresh basil leaves
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar
  •     Oil for cooking
  • 1 Tbsp. red curry paste - (to 3 tbspns)


  1. Cut the chicken up, then briefly fry the curry paste till fragrant, reduce the heat, add in the coconut lowfat milk slowly, and continue to stir while cooking till a thin film of oil apppears on the surface.
  2. Add in the chicken and other ingredients except the eggplant. Bring to a boil and cook till the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add in the eggplant and continue until the chicken is cooked through.
  3. Serve over Thai jasmine rice, or possibly in a serving bowl with other Thai dishes.
  4. Comments: The Thai name of this dish literally means "warm chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Gai).


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 294g
Calories 420  
Calories from Fat 218 52%
Total Fat 24.65g 31%
Saturated Fat 11.21g 45%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 2996mg 125%
Potassium 779mg 22%
Total Carbs 25.45g 7%
Dietary Fiber 5.7g 19%
Sugars 19.35g 13%
Protein 25.72g 41%
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