Kaeng Phed – Thai Red Curry

After a long debacle, I am finally back with a new recipe ! It has been quite long since I last blogged, but its only because I was brewing something special in my cauldron 😉

During the week, I thought of inviting a few loved ones over to dinner. So I decided, why not experiment with Thai ?! Thai food really can make your mouth water just by the fragrance and make water come out of your forehead too, in the form of sweat of course. Not only is it flavorful, its delectable !

When you decide to prepare a Thai dish, you first have to remember the four key ingredients :


If you can guess the ingredients, then you are well on your way to success ! But for those who are still pondering here they are :

  • Red ( Bird Eye ) Chillies
  • Kaffir Lime Leaves
  • Galangal ( Thai Ginger )
  • Lemongrass

So now that we have our basics in place, lets go ahead and prepare our Kaeng Phed !


  •   1 KG Chicken Breast thinly sliced
  •   1 Head Broccoli cut into small florets
  •   2 packets Baby Corn cut into halves
  •   1 packet Mushrooms sliced
  •   1 sprig of Basil
  •   Handful of Cilantro/Corriander
  •  2 Limes ( Juiced )
  •  1 can of Coconut Milk

For the Red Curry Paste :

  •          2 pcs Lemongrass
  •          6 pcs Red (Bird Eye Chilli)
  •          2 Sprigs Kaffir Lime Leaves
  •          1 pc Galangal
  •          2 tbsps Tomato Paste/ Tomato Ketchup
  •          3 tbsps Fish Sauce
  •          1 tsp Soya Sauce
  •          6 cloves Garlic
  •          1 Onion
  •          2 Tbsps Cooking Oil

First prepare the chicken breasts by washing and cutting them and marinade it with 1 tsp of turmeric powder, 1 tsp cumin powder, 1 tbsp Soya Sauce and Lime Juice. Store it in the fridge. Now you can start washing and prepping the vegetables. Make sure you put the broccoli florets and baby corn in cold salted water to sanitize it in the simplest way ! The water should be as salty as sea water. Also remember my trick to wash mushrooms, if not do read the Beef Stroganoff Recipe ! Keep all the vegetables aside.




In a food processor/mixer, put in all the ingredients for the Red Curry paste and grind till it forms a smooth paste. Traditionally, this paste was prepared by hand in a mortar and pestle which is why it is alot more flavourful ! Once the paste is ground, you can heat up some oil in a large wok/deep pan and pour all of it in. Keep stirring it till the oil starts forming above the mixture, then put in the chicken and fry it for 5 minutes.


Once the chicken turns white, add in the coconut milk slowly and stir it at the same time. If you require a thinner gravy, add a little water. Let the gravy come to a boil and simmer for 10 minutes.Then add in all the vegetables and cook for another five minutes.


Lastly add the lime juice with some chopped basil and cilantro/coriander. Serve with a smile 🙂

You can accompany this dish with some sticky rice. I prepared some Coconut sticky rice to go with it which turned out to be filling yet delish ! P.S : It was so filling we could not complete the Monopoly game we were playing !!

Do not forget to let me know if you tried it out or not ! Until my next post, SAWATDEE (Goodbye in Thai) Dearies ! 😀

Cheers !

L.P.G xx



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