Penang Gai (Red Curry Chicken)

Red curry chicken. A very popular and each to make Thai dish. Depending on how spicy you like your curries, try adding more curry paste to turn it up a notch!

Serves 6


4 boneless, skinless chicken breasts, cut into bite sized chunks

4 tbsp red curry paste*

1 can of coconut milk, 398 mL

1/2 tsp chicken essence (or Powered chicken bouillon -I use Lee Kum Kee brand)

1 tsp of Asian Fish sauce

1 tsp of white sugar

fresh basil leaves, optional

1 tbsp of vegetable oil


Step 1: In a large frying pan, over medium heat, add a one tablespoon of vegetable oil and let it heat. Add red curry paste and chop it up with a wooden spoon. You know when you are ready to add the coconut milk when you can really smell the red curry paste. Add a few tablespoons of coconut milk to the red curry. Let cook for a few seconds, then add the chicken. Coat the chicken. After a few minutes add more coconut milk.

Step 2: When chicken is half cooked add the sugar, chicken essence/bouillon and fish sauce. Combine everything. Add the rest coconut milk. You can add a few white mushrooms if you like.

Step 3: When chicken is finished, add basil leaves and let it sit for a few minutes. Some add mushrooms that are quartered, but personally I dislike cooked mushrooms, but if you enjoy them, add them!

Step 4: This dish is best served with some Jasmine or Basmati Rice (or if you have authentic Sticky Rice).

*Use less red curry paste if you find this dish too spicy.

Recipe Courtesy of Candace MacKay-Thomas