Bec Recipes

Authentic Thai Red Curry Recipe, (Kaeng Ped Gai) แกงเผ็ดไก่

5 servings


15 minutes

active time

35 minutes

total time


1 can bamboo slices (20 oz can)

1 cup coconut cream NO GUAR

⅓ cup red curry paste (adjustable as needed for spiciness preference.)

4 cloves garlic, minced

1 lb chicken, cut into bite-sized, 1-2 inches thick

1 can coconut milk (13.5 oz) NO GUAR

2 ½ Tbsp brown sugar

4 kaffir lime leaves, very thinly sliced

1 cup Thai basil, separate the leaves

Fish sauce- optional

Thai chilies - optional


Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.

Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)

Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.

Add chicken and bamboo slices, and stir well together.

Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.

Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.

Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.


Tasty but a LOT of bamboo shoots


Serving Size




Total Fat

12.2 g

Saturated Fat

9.1 g

Unsaturated Fat


Trans Fat

0 g


66.2 mg


435.4 mg

Total Carbohydrate

11.7 g

Dietary Fiber

2 g

Total Sugars

7 g


24.1 g

5 servings


15 minutes

active time

35 minutes

total time
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