Lao red curry of chicken and vegetables served in a bowl
Click on the image, above to submit to Pinterest.

Gaeng Phet Gai (Red Chicken Curry)

Gaeng Phet Gai (Red Chicken Curry) is a traditional Laotian recipe for a classic curry of chicken and mixed vegetables in a lightly-spiced gravy base. The full recipe is presented here and I hope you enjoy this classic Laotian version of: Red Chicken Curry (Gaeng Phet Gai).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryChilli RecipesChicken RecipesFowl RecipesVegetable RecipesLaos Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')


Ingredients:

1 tsp vegetable oil
90g chicken breasts, diced
90g chicken thighs, diced
100g onion, chopped
60g celery stalks, chopped
100g red bell peppers, chopped
3 tsp minced red chillies
2 tsp ground cumin
750ml chicken stock
200g plum tomatoes, chopped
200g fresh pumpkin, cubed
200g sweet potato, peeled and diced
60g baby sweetcorn, halved lengthways
100g bamboo shoots
2 tbsp coriander leaves, minced
400ml coconut cream
4 tbsp Madras curry paste
2 tsp turmeric powder
2 tbsp fish sauce

Method:

Heat the oil in a wok over medium-high heat. Add the chicken and stir fry until lightly-browned all over. Remove the chicken with a slotted spoon and set aside.

Add the onion to the wok and stir-fry briskly for about 5 minutes, or until golden brown. Add the curry paste, scatter over the turmeric powder then stir in the celery, bell pepper, chilli and cumin. Stir-fry for 3 minutes more then add the stock, tomatoes, pumpkin, baby corn, bamboo shoots and sweet potato. Pour in the coconut milk then bring the mixture to a boil, reduce to a simmer then cover the wok and cook gently for about 20 minutes, or until the sweet potato is tender.

Return the chicken to the wok, add the fish sauce and continue cooking, uncovered, for about 10 minutes, or until the chicken is tender and the sauce has thickened. Turn into a warmed serving dish, garnish with the coriander leaves and serve immediately, accompanied by plain rice.