As an Amazon Associate, I earn a small commission from qualifying purchases.
This gaeng daeng recipe makes an authentic-flavored Thai red curry with chicken, all in under 30 minutes. Busy weeknight? No problem. This dish packs in flavor and healthy veggies, with a creamy coconut curry sauce you’ll want to sip straight from the bowl!
Can’t get enough of spicy curries? Don’t miss out on my Thai red curry fish, my authentic Thai red curry recipe, Thai eggplant curry, or the rich Thai roasted duck curry (gaeng phed ped yang).
Table of Contents
What is gaeng daeng
Gaeng daeng, or Thai red curry, is a spicy and aromatic blend of red curry paste, coconut milk, a protein like chicken or pork, and vegetables. It’s a blend of sweet, salty, spicy, and umami, combined into one.
Thai red curry with chicken
Drop everything.
Cancel the takeout.
You have to try this easy gaeng daeng recipe now!
This easy Thai red curry chicken recipe isn’t just good – it’s amazing. Its bold flavors and creamy sauce could rival any Thai restaurant, seriously.
Spicy? As you like it. Quick dinner? Hell yes!
With a base of coconut milk and red curry paste, enriched with some fresh Thai basil, your better half will come running to the dinner table before you even call. And hey, you can totally add kaffir lime leaves if you have some.
Toss in some bell peppers and bamboo shoots for a bowl filled with crunchy Thai deliciousness.
We’ll add just a sprinkle of sugar, a pinch of salt, and a dash of that magic flavor seasoning – it’s so simple and so surprisingly delicious. Could dinner be any easier?
Looking for more authentic Thai food?
Homemade red curry paste
Homemade Thai red curry paste? Yes please!. Go all-in authentic and whip up your own batch from scratch with a mortar and pestle.
And if you’re short on time, you can use a food processor to whip it up in no time.
For something even quicker, head to your nearest Asian grocery store for store-bought. Look for brands like Maesri or Mae Ploy, they’re the closest thing to authentic flavor.
(Don’t stress if you can’t find those two, other brands should work fine too.)
Why try this chicken red curry recipe
- Versatile and customizable: You can mix up the vegetables and protein by adding whatever you’ve got. The perfect excuse to clean up that fridge!
- Easy dinner for all days: Whether it’s a lazy Sunday, a hectic weekday, a cold winter’s day, or a hot summer day in Thailand, this recipe is your go-to for a quick and delicious meal.
- Simple but delicious: This gaeng daeng recipe is totally doable for beginner home cooks. I kept the ingredients and the instructions simple.
- Meal prep friendly: Make a big batch, and you’ve got dinner and lunch for a few days. You can absolutely freeze some for later as well.
- Budget-friendly: No need to break the bank, this incredible meal is low on cost and so good, so good.
What is gaeng daeng made of
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Chicken – You can use chicken breast, tenderloin, and skinless, boneless chicken thighs. Cut it into thin slices, they’ll soak up all the spicy sauce so well.
- Red curry paste – A delicious blend of herbs and spices like galangal, dried chilies, shallots, lemongrass, shrimp paste, and more. Use my homemade paste or store-bought.
- Coconut milk – As always, use rich, full-fat coconut milk like Aroy-D.
- Bamboo shoots – Traditional and tasty, brings an irresistible crunch and authentic flavor.
- Bell peppers – Mix up the colors if you want.
- Sweet basil – Sweet basil offers a fragrant, anise like aroma.
- RosDee flavor seasoning – This seasoning is commonly used in Thai cuisine to enhance the flavors of our dishes.
- Sugar – A pinch of sugar, whether white sugar, brown, or palm sugar, balances the spice and saltiness.
- Salt
Note: feel free to add fish sauce to taste (like a tablespoon) for more umami. Adjust salt when needed. Taste as you go.
Cooking instructions
-
Reduce coconut milk
Heat a pot or large wok over medium heat. Pour in a third of the coconut milk and cook until you see the oil starting to separate with the milk. Now it’s time to stir in the red curry paste. Follow it up with the rest of the coconut milk.
-
Make gaeng daeng curry
1. Toss in chicken pieces and add sugar, flavor seasoning, and salt. Let it simmer until the chicken is cooked, making sure they don’t stick together.
2. Add bell peppers and bamboo shoots. Cook until they’re just as tender as you like them.
3. Turn off the heat and toss in Thai basil. Serve immediately.
Kitchen tools
- Granite mortar and pestle or food processor: For grinding your paste.
- Cutting board and chef’s knife
- Measuring spoons and cups
- Large pot or Dutch oven
- Wooden spoon or ladle
Tips for the best Thai red chicken curry
- Reduce coconut milk: Simmer the coconut milk until oils separate. This intensifies the flavors and textures.
- Fresh ingredients: Avoid using frozen veggies and opt for fresh.
- Taste test: Always, always taste as you go.
Variations
- Adjust the heat: Add more or less red curry paste, or fresh chili peppers.
- Vegetables: Toss in Thai eggplants, green beans / snake beans, zucchini, or others.
- Protein: Sub chicken with pork, beef, shrimp, fish, or other seafood. Vegetarian can use tofu, toss in extra greens, and use a vegetarian-friendly flavor seasoning.
Serving suggestions
Serve this Thai curry as a main-dish or for lunch, over steamed jasmine rice or alongside kanom jeen rice noodles if you’re more of a noodle person.
Top it off with a sprinkle of fresh basil and a slice or two of red chili.
Top tip: Before serving, add a drizzle of coconut milk for a pop of white color.
How to store and reheat
Store the leftovers in an airtight container and toss it in the fridge for up to 4 days.
Freezing instructions: Seal in a freezer bag or an airtight container and store in the freezer. Thaw in the fridge overnight.
Reheating instructions: Reheat on the stovetop over low heat until it’s hot. Give it a gentle stir while it’s cooking to prevent burning.
Did you know?
You might think all Thai curries are the same, but think again.
Travel to the South of Thailand, and you’ll find less creamy curries with less sauce and more spice.
Each Thai home cooks up its own variation, often passed down through generations, with favored ingredients and cooking techniques.
Ever tried this Southern Thai dry mince curry – khua kling?
Frequently asked questions
Is gaeng daeng spicy?
Gaeng daeng, or Thai red curry, has a moderate spice level due to the dried chilies used in the red curry paste. The spiciness can be adjusted by using more or less of the paste or using more or less chilies when preparing the paste.
What vegetables go in Thai red curry?
Common vegetables in Thai red curry include bell peppers, bamboo shoots, Thai eggplants, and snake beans. However, you can also add many others like carrots, baby corn, zucchini, or pea eggplants.
How to thicken Thai red curry?
To thicken the curry, simmer half of the coconut milk on low heat to reduce the liquid, separating the coconut milk oil. Then, mix in the curry paste, and add the remaining coconut milk.
Where to buy Thai red curry paste?
Thai red curry paste is available online at Amazon or at Asian grocery stores. Some supermarkets with an international aisle may offer popular brands.
Is this recipe gluten-free?
Yes, all ingredients are generally gluten-free. However, it’s important to always check the labels of store-bought curry paste, flavor seasoning, or fish sauce.
More Thai curry recipes you’ll love
- Authentic panang curry recipe – Little to no veggies, creamier, and slightly nutty.
- Thai massaman chicken curry – With potatoes, peanuts, and tamarind paste.
- Thai green curry pork – Creamy, spicy, sweet, and full of vegetables.
- Pad prik king – A spicy stir-fry with red curry.
- Thai bamboo shoot curry
If you loved reading thiseasy gaeng daeng recipe, please make my day by dropping a star rating and/or a comment below!
Gaeng Daeng Recipe (Thai Red Curry With Chicken)
Author:Praew Cooking Method:Stovetop Cuisine:Thai Cuisine Courses:Dinner Recipe Keys: egg-free Egg Free high-protein High Protein Low Carb nut-free Nut Free O One Pot Spicy
Prep Time15 minCook Time15 minTotal Time30 mins
Servings:2 Calories:799
Description
This gaeng daeng recipe delivers a tasty Thai red curry with chicken, ready in under 30 minutes.
Ingredients
Instructions
-
Reduce the coconut milk
Heat a pot or large wok over medium heat. Pour in a third of the coconut milk and cook until you see the oil starting to separate with the milk. Now it's time to stir in the red curry paste. Follow it up with the rest of the coconut milk.
-
Cook the curry
1. Toss in chicken pieces and add sugar, flavor seasoning, and salt. Cook and stir until chicken is cooked.
2. Add bell peppers and bamboo shoots. Cook until they're just as tender as you like them.
3. Turn off the heat and toss in Thai basil. Serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 799kcal
- % Daily Value *
- Total Fat 56.9g88%
- Saturated Fat 45.3g227%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 8.4g34%
- Sugars 24.8g
- Protein 40.9g82%
* 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 the nutrition card in this recipe as a guideline.
- If you can't find flavor seasoning, add fish sauce to taste (like a tablespoon) to add umami. Adjust the salt if needed.
- Feel free to toss in your favorite vegetables or protein.
- Serve with rice or kanom jeen rice noodles.
Keywords: gaeng daeng, gaeng daeng recipe, Thai red curry with chicken
