Red Curry (Gaeng Phed)
Coconut, red curry paste, bell pepper and Thai basil.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Red curry takes a heavier hand of palm sugar than green - the dried red chiles in the paste are deeper and sweeter, and you want a touch of caramel on the back of the bite to balance them.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken thighssliced into bite-sized strips
- 3 tbspred curry paste
- 1 canfull-fat coconut milk
- 1red bell peppersliced into thin strips
- ¾ cupbamboo shootsdrained and rinsed
- 4kaffir lime leavestorn in half
- 1½ tbspfish sauce
- 1 tbsppalm sugar (or brown sugar)
- 2thai bird chilessliced (optional)
- 1 cupthai basilleaves only
- 3garlic clovesminced
- 1 tbspneutral oil
- 1½ cupsjasmine ricerinsed
- ½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 32gprotein
- 40gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice chicken into bite-sized strips.
- Slice red bell pepper into strips. Drain and rinse bamboo shoots.
- Tear kaffir lime leaves; mince garlic; pick Thai basil leaves.
- Start rice in a covered pot or rice cooker.
Crack the coconut milk
Scoop the thick top layer of coconut milk into the saucepan over medium heat (~1/3 cup). Cook 3-4 minutes until it splits and clear oil rises.
4 min · hands onFry the paste
Add red curry paste and garlic. Fry 2 minutes in the coconut oil, stirring constantly until darker and very fragrant.
2 min · hands onBuild the curry
Add chicken, stir to coat in the paste, 2 minutes. Pour in remaining coconut milk and 1/2 cup water. Add bell pepper, bamboo shoots, kaffir lime leaves, fish sauce, and palm sugar.
3 min · hands onSimmer
Simmer uncovered 10-12 minutes until chicken is cooked through and bell pepper is just tender-crisp.
11 min · hands offFinish and serve
Off heat, stir in Thai basil and salt to taste. Ladle over jasmine rice; pass Thai chiles at the table.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Slice beef thin against the grain; sear 90 sec per side before simmering, add to curry at end.
Press 10 min, cube, add with the vegetables. Saves about 5 minutes.
Soak vermicelli 8 min in hot water; ladle curry over.
Cube before searing. Or use 1 tbsp soy sauce plus 1 tsp white miso. Check label - must contain no shrimp paste.
What keeps
Curry holds 4 days, flavor deepens. Cook rice fresh per serving.
Meet Maui,
the three-legged cat
who plans your dinner.
Think of her as a sous chef for your whole table. She plans dinner everyone will look forward to - built around your schedule and working in everyone's taste and dietary restrictions. That's the mental load of dinner, off your plate.
Join The WaitlistCurrently in closed beta on iPhone.
