THAI RED CURRY (GAENG PHED)

THAI RED CURRY (GAENG PHED)

Bring bold Thai flavor to your kitchen with Thai Red Curry (Gaeng Phed), a rich coconut curry known for its warm heat, fragrant aromatics, and silky sauce that coats every bite. This version features NPG Sand Ginger (Greater Galangal Slices), an aromatic ingredient loved for its sweet, strong scent between cinnamon and ginger with a sharp citrusy, slightly piney lift that makes curries taste extra authentic.

Whether you’re serving it over jasmine rice for a weeknight dinner or making a big pot for meal prep, this curry delivers that cozy, takeout-style comfort without the complicated steps.

Ingredients (Serves 4)

Curry Base

  • 1 tbsp neutral oil (canola, avocado, grapeseed)

  • 2 tbsp Thai red curry paste (adjust to taste)

  • 4–6 slices NPG Sand Ginger (Greater Galangal Slices)

  • 3 cloves garlic, minced

  • 1 small onion, sliced

  • 1 can (400 ml) coconut milk

  • 1 cup chicken broth or water

Protein & Veg

  • 400–500g chicken thighs, sliced (or tofu/shrimp)

  • 1–2 cups mixed vegetables (bell pepper strips, green beans, zucchini, eggplant—your choice)

Seasoning & Finish

  • 1 tbsp fish sauce (or soy sauce for a non-fish option)

  • 1–2 tsp palm sugar or brown sugar (optional, balances heat)

  • 1–2 tsp lime juice (to finish)

  • Fresh Thai basil (optional)

  • Cooked jasmine rice, for serving

Optional garnish:

  • sliced red chili, cilantro, lime wedges

Directions

1) Bloom the curry paste

Heat 1 tbsp oil in a pan or pot over medium heat. Add red curry paste and stir for 30–60 seconds until fragrant.

2) Build the aromatics

Add garlic, onion, and NPG Sand Ginger slices. Cook 1–2 minutes to release aroma.
Tip: keep the heat moderate, this is where the galangal’s citrusy notes really open up.

3) Create the curry sauce

Pour in coconut milk and stir to combine. Add broth/water, then bring to a gentle simmer.

4) Cook the protein

Add chicken (or your chosen protein). Simmer 6–10 minutes until cooked through (time varies by thickness).

5) Add vegetables

Add your vegetables and simmer 3–6 minutes until tender-crisp.

6) Season + balance

Stir in fish sauce and sugar (if using). Taste and adjust:

  • More savory: a splash more fish sauce

  • More heat: extra curry paste or sliced chili

  • More mellow: a splash of broth or extra coconut milk

Turn off the heat, then squeeze in lime juice and stir. Add Thai basil if using.

7) Serve

Serve hot over jasmine rice. Garnish with basil, chili, and lime.

Serving Tip

Leave the NPG Sand Ginger slices in the curry while simmering for maximum flavor, then remove before serving if you prefer. For a stronger punch, gently bruise the slices before adding.

Make It Yours

  • Creamier curry: add 2–3 extra tablespoons coconut milk at the end

  • Seafood version: add shrimp in the last 2–3 minutes only

  • Veggie-friendly: use tofu + vegetables and swap fish sauce for soy sauce

Make Thai Red Curry (Gaeng Phed) tonight with NPG Sand Ginger (Greater Galangal Slices) and experience that signature Thai-style fragrance; warm, citrusy, and deeply comforting in every spoonful.

Recipes