Combo A Recipe
Gaeng Gai (Coconut milk in a Thai red curry sauce with chicken, bamboo shoots and peppers. Flavoured with fresh Thai basil). Served with rice, vegetarian spring rolls and our napa cabbage soup in chicken broth.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gaeng Gai (Thai Red Curry)
Vegetarian Spring Rolls
Napa Cabbage Soup
Rice
Method
Gaeng Gai Preparation
- 1
Cook the Chicken
Heat vegetable oil in a pan over medium heat. Add chicken pieces and cook until no longer pink. Remove and set aside.
- 2
Make the Curry Sauce
In the same pan, add Thai red curry paste and stir for 2 minutes. Pour in coconut milk, fish sauce, and sugar, and stir well.
- 3
Combine Ingredients
Add the cooked chicken, bamboo shoots, and sliced peppers to the sauce. Simmer for 10 minutes until heated through.
- 4
Add Basil
Stir in the fresh Thai basil leaves just before serving.
Vegetarian Spring Rolls Preparation
- 5
Prepare the Filling
In a bowl, mix together julienned carrots, shredded cabbage, and bean sprouts.
- 6
Roll the Spring Rolls
Place a spoonful of the vegetable mixture on a spring roll wrapper, fold, and roll tightly. Seal with water.
- 7
Fry the Spring Rolls
Heat vegetable oil in a deep pan. Fry the rolls until golden brown and crispy. Drain on paper towels.
Napa Cabbage Soup Preparation
- 8
Make the Broth
In a pot, bring chicken broth to a boil. Add sliced ginger and chopped green onions.
- 9
Cook the Cabbage
Add chopped napa cabbage and soy sauce to the pot. Simmer for 5-7 minutes until cabbage is tender.
Rice Preparation
- 10
Cook the Rice
Rinse jasmine rice under cold water. In a pot, combine rice and water, bring to a boil, then reduce to low heat and cover. Cook for 15 minutes or until water is absorbed.
