🌶️🥥 Thai Red Curry Pork/Chicken (Gaeng Phet) Super Detailed Recipe + Editor's Hong Kong-Inspired Tutorial

Whether you're cooking pork or chicken, Thai red curry is the ultimate rice killer! The tangy red curry paste, the sweet and smooth flavor of coconut milk, the savory and savory flavor of fish sauce, and the rich layers of vegetables and toppings—I tried it myself and it was a breeze. Ingredients are easy to find in Hong Kong, so you can whip up Thai restaurant-quality curry rice at home! 🍗🍖

Main ingredients (serves 3-4)

• 400g chicken thighs/pork (slice or cut into large pieces for a more tender chicken thigh)

• 2.5 tablespoons Thai red curry paste (Mae Ploy, Aroy-D, etc.)

• 300ml coconut milk (one can)

• 150ml chicken stock or water

• 200g carrots, potatoes, pumpkin, and eggplant (cut into large pieces; okra and green beans are also good options)

• Half an onion (diced)

• 3 cloves of garlic (minced)

• 1 lemongrass, 3-4 lemon leaves (optional but still authentic)

• 2 tablespoons fish sauce

• 1.5 tablespoons coconut sugar or brown sugar

• Red pepper, basil leaves (garnish)

Detailed cooking process

1️⃣ Cut the meat into pieces and marinate it with salt and fish sauce (you can mix it with a little red curry sauce first to make it more flavorful); chop the vegetables, lemongrass, lime leaves, chili peppers, etc. and set aside.
2️⃣ Heat oil in a wok over medium heat, sauté minced garlic, lemongrass, and lime leaves. Add in red curry paste and stir-fry until fragrant (red oil appears).
3️⃣ Add chicken or pork slices and stir-fry until they change color.
4️⃣ Pour in half the coconut milk and broth, add the vegetables at the same time, bring to a boil then simmer over low heat for 8-10 minutes.
5️⃣ Add the remaining coconut milk in 2 batches and cook until smooth. The concentration can be slightly adjusted with broth/water.
6️⃣ Add fish sauce and coconut sugar to taste, test the saltiness, spiciness and sweetness, and adjust slightly according to your taste; you can add a little salt to balance the taste.
7️⃣ Turn off the heat when the vegetables are cooked and the meat is tender. Finally, add basil leaves and red pepper and mix well.
8️⃣ Serve with bay leaves and chili strips, and serve with Thai fragrant rice or rice noodles. Enjoy with the sauce!

Editor's Hot Recommendations

• You can choose any meat from chicken and pork, beef, shrimp, and the vegetarian version with tofu, mushrooms, and eggplant is first-rate;

• If you want a more fragrant and less spicy taste, you can reduce the amount of curry paste. If you want a stronger Thai flavor, add a little more fish sauce and sugar.

• The remaining curry sauce can be used with noodles, buns, or added with seafood to re-cook another meal;

• The food ingredients should not be too fine, otherwise the dish will be too tender and lack layers.

This red curry has a rosy red color and a rich, creamy sauce. Every bite is filled with a blend of milky and spicy flavors. It's so easy to make, even beginners won't be afraid. Just whip up a pot at home and the table will be cleared in seconds. Everyone in the family will call you a Thai chef! 🌶️🥥🍚