Gaeng Phet Gai | Lao Style Red Curry with Chicken

Gaeng phet gai, a Lao dish, was a staple in my childhood home. Coming back from school, the aroma would fill the kitchen as my mom kept it ready on the stove. It holds a special place in my memories because I adored it—sometimes, a pot wouldn't last long with me around. This curry brims with baby corn, bamboo, and potatoes. If you know Thai red curry, I'll share how Lao red curry sets itself apart.

WHAT’S THE DIFFERENCE BETWEEN LAO RED CURRIES AND THAI RED CURRIES?

At first glance, both these dishes might appear similar to those unfamiliar with them. As a Lao food ambassador, I strive to highlight the intricate details within our Lao red curry. One major distinction between Lao and Thai curries lies in their sweetness; Thai curries tend to be sweeter. In Lao cuisine, the curry sometimes incorporates padaek unfiltered sauce for an extra umami kick, offering a distinct savory depth—adding this is an option if available. Potatoes elevate the Lao red curry, and I particularly enjoy the textural addition of quail eggs. Occasionally, bell peppers find their way into Lao red curries too. Lastly, the Lao red curry is more liquidly versus the Thai red curry is thicker and is heavier on the use of coconut milk.When you explore these curries from different countries, I encourage you to discern both the similarities and differences.

PREPARING THE INGREDIENTS

If you opt for whole skin-on, bone-in chicken thighs, that's the part requiring the most time. I prefer using bone-in pieces because they enrich the curry with a flavorful stock and a satisfying mouthfeel. I even relish the chicken's cartilage once the curry is cooked. In this recipe, the chicken skin's natural oils eliminate the need for extra oil. Everything else comes from canned ingredients, making them easily and quickly accessible.

SERVING GAENG PHET GAI

The best way to serve gaeng phet gai is always over a bowl of freshly made jasmine rice. I didn’t put extra bird eye chili peppers in here as my household has different spice tolerance but I LOVE SPICY FOOD. I encourage you to have a side of dried ground chili pepper and add as much as you want. Make sure to drench the rice with the curry broth.

TIPS & TRICKS TO MAKE THE BEST GAENG PHET GAI

• If you want your red curry to have a bright red hue of oil, make sure to saute the red curry paste on low for a longer period of time until it absorbs the color. Keep it on low so it doesn’t burn the curry paste.

• If you have extra time, make your own Lao red curry paste as it will give you more control on spice and funk levels.

• My parents go foraging for bamboo, so anytime you can get fresh ingredients, the better your food will taste.

• Don’t overcook your carrots and potatoes. Adjust the 15 minute time as needed when adding the potatoes. You want it firm but still falls apart slightly when you stick your fork in there.

• Put the quail eggs and other foods that break easily and be gentle with it.

STORING AND REHEATING

This Lao red curry will last for awhile and its a great meal prep dish to make in large quantities. Double the size of the recipe and you can have gaeng phet gai everyday! It should last in the fridge and be good for 7 days.

To reheat, microwave it for 1 to 2 minutes until warm with jasmine rice.

MORE LAO RECIPES

• Lao Laab Stuffing with Lao Spices

• Sakoo Yat Sai | Lao Tapioca Dumpling

• Khai Being | Lao Seasoned Baked Eggs

• Galabao | Lao Steamed Buns

• Nam Khao | Lao Crispy Rice Salad

• Sai Oua | Lao Sausage

• Jeow Som | Lao Sour Dipping Sauce

• Best Homemade Egg Rolls

• Khao Piek Sen | Lao Chicken Noodle Soup

• Gaeng Nor Mai | Lao Bamboo Stew

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Gaeng Phet Gai | Lao Style Red Curry with Chicken

Yield: 6-8

Author: Saeng Douangdara

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

This dish is a flavorful Lao-style red curry known as gaeng phet, featuring chicken. It's a delightful and wholesome meal that complements jasmine rice perfectly. While its vibrant red color might seem spicy, it's mainly due to the sautéed red curry paste, lending it a rich hue without overpowering heat.

Ingredients

• 4 lbs bone-in, skin-on chicken thighs
• 4 oz red curry paste
• 6 garlic cloves, minced
• 13.5 oz (1 can) coconut milk
• 10 oz canned bamboo shoots, drained
• 10 oz canned baby corn, drained
• 4-5 cups water
• 6 kaffir lime leaves
• 1 tbsp MSG
• 1 tbsp sugar
• 2 tbsp fish sauce
• 10 oz canned quail eggs
• 2 russet potatoes, chopped
• 2 large carrots, chopped
• ½ cup Asian basil leaves

Instructions

1. Remove the skin from the chicken thighs, cut the meat into bite-sized pieces, and separate the bones.
2. In a large pot over medium-high heat, cook the chicken skin until crispy, then remove it from the pot.
3. Using the remaining chicken oil in the pot, add the red curry paste and minced garlic. Sauté on low heat for 5 minutes, stirring occasionally.
4. Pour in half of the coconut milk and mix well.
5. Add the diced chicken meat and bones, then pour in the remaining coconut milk. Bring the mixture to a boil.
6. Stir in the diced bamboo shoots and baby corn.
7. Pour in the cups of water, add the lime leaves, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
8. Season the curry with MSG, sugar, and fish sauce. Mix well.
9. Add the quail eggs, chopped potatoes, carrots, and Asian basil. Mix thoroughly and bring to a low simmer. Cover and cook for 15 minutes.
10. Taste and adjust the seasoning with more fish sauce if needed.
11. Serve with jasmine rice and ground bird eye chili peppers for an enjoyable meal.

Recommended Products

Red Curry Paste

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