Gaeng Phed Gai (Red Curry Chicken)


Gaeng Phed Gai (Red Curry Chicken)

With Som Tum Thai (Green Papaya Salad)

Gaeng Phed Gai (Red Curry Chicken) and Som Tum Thai (Thai Green Papaya Salad) are two of Chef Nuit’s favourite comfort foods. The Red Curry Chicken is a recipe that is very personal to her, while the Green Payaya Salad is a perfect balance of sour, sweet, salty, and spicy – the signature tastes in Thai cuisine. These flavours are sure to transport you to Thailand!

Serves 2
•   Easy Prep
•   Ready in 25 Minutes


In stock


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout


  • 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
  • 2 Fresh Bird’s Eye Red Chilli
  • 5 cloves Fresh Thai Garlic
  • 65g PAI’s Papaya Salad Dressing
  • 1 Lime
  • 28g Dried Shrimps
  • 1 Roma Tomato
  • 3 Yard Long Beans
  • 260g Green Papaya, shredded
  • 57g Roasted Peanuts


Make sure you’ve got a Small Saucepan, a Medium Saucepan, a Spoon, a Wooden Spoon, a Large Clay Mortar & Pestle or Mixing Bowl, a Large Spoon, a Chef’s Knife, and a Cutting Board. 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.


  1. Prepare the ingredients. Cut the Lime into quarter wedges. Cut the Tomato into bite-size pieces. Trim the ends of the Yard Long Beans and cut into 1/2-inch pieces.

Option 1: Mortar and Pestle

  1. In a clay mortar and pestle, grind Red Chilli (stem removed) and Thai Garlic into a coarse paste (use 1/2 chilli for mild, 1 for medium, or 2 for Thai spicy).

  2. Add Dried Shrimps, Tomato, Yard Long Beans, and Peanuts into the mortar and lightly bruise with the pestle.

  3. Squeeze in 1 Lime wedge, then add the remains of the Lime wedge into the mortar to further infuse the salad with flavour (this is a traditional way of cooking in Thailand).

  4. Add PAI’s Papaya Salad Dressing and shredded green Papaya and lightly bruise with the pestle. Using a large spoon, mix the salad well in the mortar. Transfer to a serving plate and serve immediately.

Option 2: Mixing Bowl

  1. Finely mince Chilli (stem removed) and Thai Garlic (with skin; if skin is hard, peel before mincing). Use 1/2 chilli for mild, 1 for medium, or 2 for Thai spicy. Transfer them to a large mixing bowl.
  2. Add PAI’s Papaya Salad Dressing, juice of 1 Lime wedge, Tomato, Dried Shrimps, and roasted Peanuts. Use the back of a large spoon to lightly press the Tomato to release its juices and mix well to combine.
  3. Add Yard Long Beans, and shredded Green Papaya and toss well to combine. Serve immediately.

Nuit Regular

Executive Chef

Get the drop!

Sign up to get 15% off your first order, limited edition offers, new restaurant announcements, and more special surprises!