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Thai Red Curry with Chicken and Tau Kwa (Kaeng Ped Gai)

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Adjust Servings:
2 tbsp Coconut Oil Or other vegetable oil except olive oil
1/2 pcs Fried Tau Kwa cut into rectangles of 1 cm thick by 4cm long
3 tbsp Red Curry PAste Refer to Red Curry Paste Recipe
3 cups Coconut Milk
30-40 gm Egg Plants Cut into bite size
1 big Tomatoes Cut into 8 pcs
9 pcs Kaffir Lime Leaves torn in half
1 Small Red Chillis Seeds removed, sliced lengthwise. Add more if you want spicier
25 leaves Thai Basil
1/2 tbsp Finger Ginger Shredded (replace with galangal or ginger if not available)
2 tsp Palm Sugar Gula Melaka
1.5 tbsp Fish Sauce
2 tbsp Tamarind Paste
Chicken Marinate
1/2 cup Chicken boneless, sliced
1 tsp Light Soya Sauce
1/2 egg Egg White
1 tsp Corn Starch

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Thai Red Curry with Chicken and Tau Kwa (Kaeng Ped Gai)

Authentic Thai Red Curry that brings you to Thailand!

  • 25 min
  • Serves 2
  • Easy


  • Chicken Marinate



(This Thai Red Curry recipe has a vegetarian option below.)

I love curries, especially my mum’s curry chicken. It is one of my favourite dishes since I was young and I can have it day and night with bread, with rice, with noodles and with roti prata. Now this recipe is so good, I don’t think I want to share it. hehehe…. So we shall share Thai Red Curry instead!

Ok, ok, I am joking. I will share my mum’s curry another day. I wanted to share this Thai Red Curry first because it is together with my Tau Kwa story as it is a curry that tastes great with Tau Kwa. I am sure other curries probably do taste great with Tau Kwa too, but I have ready ingredients at home for this, so here it is. =P

Now back to this Thai Red Curry Recipe. I know how a lot of Singaporeans cook Thai food using the many pre-mixes out there. I used to do it too. But after learning how to cook Thai food in my recent Bangkok trip, honestly, it is so easy and tastes so authentic that I don’t think I will ever use premixes again. I mean pre-mixes are great if you are in a country that does not sell the raw ingredients needed to create a dish (e.g. in China). But honestly, now that you have found a way to do it easily, please give it a try and you may be converted. At least you know what goes into your paste and there is pride that this is “made from scratch”. So here is my Thai Red Curry Paste recipe. It is quite effortless. So long as you have the ingredients and can somehow get dried red chillies that are seeded.

Once the paste is ready, preparing the final curry takes only 20 minutes. Really! It is that simple. It will be like cooking Thai Red Curry with those pastes you bought outside. Steps wise. But taste wise, it tastes way better and I dare say, better than some of the chain Thai restaurants out there.

I use both chicken and tau kwa for this recipe not only because I want to introduce some plant protein, but also because the different textures of the key ingredients makes the dish taste better. Like how you have potatoes and chicken in our local chicken curry. Well, you can use potatoes too of course but I think the Thais usually don’t out potatoes in their curries? I wonder why…

So besides eating this lovely Thai Red Curry with rice, you can also have it with sourdough baguette, roti prata, naan, flatbread, brown rice, pasta, quinoa, etc… This curry is pretty healthy as there is not much oil involved. If you want to pick on the coconut milk used, well, one way is to fry with coconut oil to get the aroma and use regular milk to up the healthy factor.

Here, I am having it with freshly baked sourdough baguette (recipe coming up soon). =) My next wish is to have most of the ingredients harvested from my garden. Currently, I only have Thai Basil leaves. Waiting to harvest my finger ginger and eggplant to fruit again and will be growing my own kaffir lime plant and tomato plant. What a farmer I am… Ironically… 8 years living in rural China and could not succeed in growing anything despite supposedly fertile soil but finally growing things in my urban garden now. Thus is life… I must thank my MIL and Ed for getting me started in gardening. For someone that could not even keep a cactus alive…

Thai red curry with sourdough baguette

This is my baby eggplant. So excited!
This is my baby eggplant. So excited!
Finger Ginger and Thai Basil
Finger Ginger and Thai Basil in the back. Pandan cuttings by the side.

Anyway, for a vegetarian option, skip the chicken and use only the vegetables with additional serving of tau kwa. You can also add other vegetables like lady fingers (Okra), long beans and even some soya bean bean sprouts (those big head ones). Instead of fish sauce, use a little miso paste and soya sauce.

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Marinate and Velvet Chicken Breast

Combine soya sauce, chicken, egg white and corn starch together. Leave in fridge for 10 minutes while you prepare other ingredients.

3 min

Fry Curry Paste

Add coconut oil to wok at low heat. Add red curry paste and keep stirring to fry till fragrant.

3 min

Add Chicken and coconut milk

Add Chicken and fry over low heat for 1 minute. Then add coconut milk and increase to medium heat.

5 min

Add Vegetables and more aromatics

Add kaffir lime leaves, finger ginger, thai basil, eggplants, tomato and tau kwa.
Bring to boil.

3 min

Season and reduce

Season to taste with sliced chilli (optional), fish sauce, tamarind paste and sugar.
Cook over low heat, stirring constantly till sauce is thick.



Serve hot with rice, bread or over pasta.


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