Gaeng Phed Kai (Red Chicken Curry)



  • 5-10 dried red chillies
  • 10 cloves garlic, chopped
  • 1 teaspoon chopped galangal
  • 1 tablespoon thinly sliced lemon grass
  • 1/2 teaspoon zest of “kaffir” lime (ordinary lime will do)
  • 1 teaspoon chopped coriander (cilantro) root
  • 5 black pepper corns
  • 1 tablespoon roasted coriander seeds
  • 1 teaspoon roasted cumin seeds
  • dash fish sauce
  • 1-2 teaspoon fermented shrimp paste (kapi)
  1. Mix in a moratar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.


  • 6 ounces chicken (in smallish bite sized pieces)
  • 1/2 cup of coconut milk
  • 4 ounces Thai eggplant (these are small round eggplants)
  • 2 kaffir lime leaves (or a little lime zest)
  • 1 tablespoon sweet basil
  • 2 tablespoon fish sauce
  • 1 tablespoon palm sugar
  • oil for cooking
  • 1-3 tablespoons of the red curry paste


  1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil apppears on the surface.
  2. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
  3. Serve over rice, or in a serving bowl with other Thai dishes.


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