Gaeng Phed Gai (Red Curry Chicken)


Gaeng Phed Gai (Red Curry Chicken)

With Chinese Eggplant, Thai Basil, Red Spur Chilli & Magrud Lime Leaves

Gaeng Phed Gai (Red Curry Chicken) is one of Chef Nuit’s favourite comfort foods. The Red Curry Chicken is a recipe that is very personal to her. These flavours are sure to transport you to Thailand!

Serves 2
•   Easy Prep
•   Ready in 25 Minutes


In stock


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  • 220g Thai Jasmine Rice
  • 500mL Coconut Milk
  • 90g PAI’s Red Curry Paste
  • 255g Chicken Breast, sliced & marinated
  • 1 Chinese Eggplant
  • 35g Thai Basil
  • 1 Fresh Red Spur Chilli
  • 2 Magrud Lime Leaves


Make sure you’ve got a Small Saucepan, a Medium Saucepan, a Spoon, and a Wooden Spoon. It’s also ideal to have a few staples on hand like Salt. Now, let’s get cooking!


  1. Prepare the ingredients. Trim the top and bottom of the Asian Eggplant. Cut into bite-size pieces. Soak in 250mL cold water mixed with 1 teaspoon salt to prevent oxidation. Drain well before using.
  2. Pick the leaves of the Thai Basil and discard stems. Thinly slice the Fresh Red Spur Chilli on a slant, about 1 1/2 inches (use 1/3 chilli for mild, 1/2 chilli for medium, whole chilli for spicy)
  3. In a small saucepan over medium heat, bring 600mL water to a rolling boil. Rinse the Rice with cold water and drain well before adding to the boiling water and stir for 30 seconds to prevent the Rice from sticking to the bottom of the pan.
  4. Continue to cook for 8-10 minutes or until the water has evaporated down to the same level as the Rice, stirring occasionally.
  5. Turn the heat down to low, cover with a lid, and continue to cook for another 10-12 minutes or until the Rice is fully cooked. Turn off the heat, stir the Rice and re-cover; let it sit for another 5 minutes.
  6. Meanwhile, in a medium saucepan over medium heat, heat 1 cup of Coconut Milk to a rolling boil.
  7. Add PAI’s Red Curry Paste and continue to cook, stirring often for 1 minute.
  8. Add Chicken and stir to cook for 2 minutes. Stir often.
  9. Add the rest of the Coconut Milk and continue to boil until it reaches a rolling boil.
  10. Add Asian Eggplant and continue to cook for 2 minutes, stirring occasionally.
  11. Add Red Chilli and Thai Basil. Tear in Magrud Lime Leaves in half lengthwise and discard centre ribs. Stir and cook for another 1 minute.
  12. Turn off the heat. Serve with cooked Jasmine Rice.

Nuit Regular

Executive Chef