Name: My Thai Cafes Gaeng Pa Naeng Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups coconut milk (full fat); 3 tbs red curry paste (Thai style); 2 tbs fish sauce; 1 tbs palm sugar (or light brown sugar); 6 pieces kaffir lime leaves; 1 cup chicken stock (or water); 1 tbs lime juice; 1 tsp cornstarch; 1 tbs cold water (for slurry); 1 lb boneless skinless chicken thighs (cut into 1" pieces); 1 tsp sea salt; 1 tsp black pepper; 1 cup red bell pepper (sliced thin); 1 cup orange or yellow bell pepper (sliced); 1 cup carrot (diagonally sliced, 1/4" thick); 2 cups broccoli florets; 1 cup Thai basil leaves (or sweet basil); 2 pieces shallots (thinly sliced); 3 cloves garlic cloves (minced); 1 tsp fresh ginger (minced); 2 tbs neutral oil (vegetable, canola, or peanut); 1 piece red Thai chili (optional, sliced); 2 tbs fresh cilantro (optional, for garnish)

Method

Prep

Prepare ingredients

Slice chicken into 1-inch pieces and season with 1 tsp salt and 1 tsp black pepper. Slice bell peppers and carrot, cut broccoli into florets, thinly slice shallots, mince garlic and ginger, tear basil leaves from stems, and remove central stem from kaffir lime leaves if very thick.

Cook Curry Base

Heat 2 tablespoons neutral oil in a large heavy-bottomed skillet or wok over medium heat until shimmering.

Add sliced shallots and cook 2–3 minutes until soft and beginning to color.

Stir in minced garlic and ginger and cook 30 seconds until fragrant, taking care not to burn.

Add 3 tablespoons red curry paste to the pan. Fry the paste 1–2 minutes, stirring constantly, to bloom the aromatics and deepen the flavor.

Pour in 1 cup of the coconut milk and 1 cup chicken stock (or water). Stir to combine and bring to a gentle simmer, scraping any paste from the bottom. Simmer 3 minutes to meld flavors.

Cook Chicken

Add the seasoned chicken pieces to the simmering curry base in a single layer. Cook uncovered for 6–8 minutes, stirring occasionally, until chicken is mostly cooked through (internal temperature ~165°F / 74°C).

Vegetables & Finishing

Add carrot slices and broccoli florets to the pan. Stir and simmer 3 minutes.

Add bell pepper slices and kaffir lime leaves. Pour in remaining 2 cups coconut milk, stir gently to incorporate, and bring back to a gentle simmer. Simmer 4–6 minutes until vegetables are tender-crisp and chicken is fully cooked.

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the curry and simmer 1–2 minutes until the sauce slightly thickens to a silky, thick coconut consistency.

Stir in 2 tablespoons fish sauce and 1 tablespoon palm sugar; taste and adjust seasoning. Add 1 tablespoon lime juice to brighten the flavors and adjust with more fish sauce or sugar if needed.

Turn off the heat and fold in 1 cup Thai basil leaves and sliced red Thai chili (if using). Let basil wilt into the hot sauce for 30–60 seconds.

Serve

Ladle Gaeng Pa Naeng into bowls over steamed jasmine rice or serve with rice on the side. Garnish with fresh cilantro and additional basil leaves if desired. Remove kaffir lime leaves before eating if left whole.