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Thai · Dinner

Thai red curry chicken with bamboo shoots (gaeng phed gai)

Tender chicken, bamboo shoots, and sweet pepper in a fragrant red coconut curry finished with makrut lime and Thai basil.

About 50 minTotal
About 50 minActive
$$Cost
EasyDifficulty
Makes 6 servings
Thai red chicken curry with bamboo shoots, crisp red pepper, makrut lime, basil, sliced chile, and coconut-rich red broth.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 6 servings

  • 2 13.5-ounce cans full-fat coconut milk, not shaken
  • 1/3 cup Thai red curry paste, plus more to taste
  • 2 pounds boneless skinless chicken thighs, sliced 1/2 inch thick
  • 1 cup low-sodium chicken stock
  • 1 15-ounce can bamboo shoots, drained and rinsed
  • 1 red bell pepper, cut in thin strips
  • 5 makrut lime leaves, torn and center ribs removed
  • 2 tablespoons fish sauce, plus more to taste
  • 1 1/2 tablespoons finely chopped palm sugar or light brown sugar
  • 1 packed cup Thai basil leaves
  • 1 red Fresno chile, thinly sliced, optional
  • Cooked jasmine rice, for serving

Instructions

  1. Spoon 1 cup thick coconut cream from the tops of the cans into a . Cook over medium-high heat 6 to 9 minutes, stirring often, until reduced and glossy; if it does not visibly release oil, stop once fragrant rather than scorching it.

  2. Stir in red curry paste and cook 2 minutes until the color deepens and the paste smells aromatic rather than raw. Add chicken and toss 3 minutes so every slice is coated and the outside loses its raw color.

  3. Pour in remaining coconut milk and stock. Add bamboo shoots, makrut lime leaves, fish sauce, and palm sugar, bring to a gentle simmer, and cook 10 minutes. Add bell pepper and simmer 5 to 7 minutes more, until chicken reaches 165°F and pepper remains lightly crisp.

  4. Taste before adjusting: the curry should be savory and aromatic with chile warmth and only enough sweetness to round the edges. Add fish sauce, curry paste, sugar, or a splash of water in small increments as needed, then remove from heat.

  5. Fold in Thai basil and half the Fresno chile, if using. Ladle over jasmine rice and finish with the remaining chile at the table.

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