Red Curry with Chicken & Potatoes: Thai Recipe | Yak Thai
Red curry with chicken and potatoes, also known as “Gaeng Phed Gai Man Farang” (แกงเผ็ดไก่มันฝรั่ง), is an easy and delicious dish that can be prepared in no time.
If you cannot get fresh yardlong beans, you can use fresh or frozen green beans instead. These should be pre-cooked or thawed before cooking.
Ingredients for 3 servings Red curry with chicken and potatoes
Preparing the curry is quick and easy, even for beginners in Thai cuisine.
Simply follow my cooking instructions.
| Chicken breast fillet | 350 g |
| Potatoes | 3 large |
| Yardlong beans | approx. 60 g |
| Red curry paste | 3–4 tbsp |
| Coconut milk | 400 ml |
| Palm sugar | approx. 15 g |
| Fish sauce | 1 tbsp |
| Mild Thai chili | 1 large |
| Thai basil (horapa) | 1 stalk |
Preparation
- Cut the chicken breast fillet into bite-sized pieces.
- Peel the potatoes and cut them into bite-sized pieces as well.
- Trim the ends of the yardlong beans and cut them into approximately three-centimeter-long pieces.
- Heat oil in a wok or large pan and fry the red curry paste, stirring constantly, until it releases its full aroma.
- Pour in the coconut milk and stir well.
- Reduce the heat slightly and let the curry simmer briefly.
- Add the palm sugar and fish sauce and stir well.
- Add the beans and potatoes and let them simmer together for about ten minutes.
- Add the chicken fillet and simmer for about five more minutes until the meat, beans, and potatoes are cooked.
- Meanwhile, cut the chili into thin rings and pluck the Thai basil leaves from their stems.
- Garnish the finished Gaeng Phed Gai Man Farang with the basil leaves and chili rings and serve hot with jasmine rice.
