A white bowl of curry with a bowl of rice on a blue table

Gaeng gati gai chicken curry

Name: Gaeng gati gai chicken curry
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tbsp turmeric root; 5 green or red bird’s-eye chillies; 1 tsp whole black peppercorns; 3 tbsp Thai red curry paste; 2 tbsp vegetable oil; 2 tbsp palm sugar; 400g skinless chicken thigh fillets cut into pieces; 400g coconut milk; 6 bai cha plu (or 3 okra) chopped; 1 tbsp fish sauce

Luke Farrell

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Southern Thai curries are a delight of spicy pastes with turmeric, chilli and black pepper, tempered with rich coconut milk. This gaeng gati gai curry melds these elements harmoniously

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beef Massaman curry

A star rating of 0 out of 5.0 ratings

Prawn massaman curry

A star rating of 3.4 out of 5.3 ratings

Chicken panang curry

A star rating of 0 out of 5.0 ratings

Try this Southern Thai curry, then check out our peanut butter chicken curry, green Thai fish curry, aubergine Thai jungle curry and more easy Thai recipes.

Ingredients

Nutrition

1 tbsp turmeric root
5 green or red bird’s-eye chillies
1 tsp whole black peppercorns
3 tbsp Thai red curry paste
2 tbsp vegetable oil
2 tbsp palm sugar
400g skinless chicken thigh fillets

cut into pieces
400g coconut milk
6 bai cha plu (or 3 okra)

chopped
1 tbsp fish sauce

Nutrition: Per serving

kcal447
fat32g
saturates17g
carbs14.4g
sugars12.1g
fibre4.5g
protein23.2g
salt1.5g

Method

step 1

Use a pestle and mortar to finely pound the turmeric, chillies and peppercorns, and add the curry paste to combine. Alternatively, whizz together in a food processor.
step 2

Heat a pan over a medium heat, add the vegetable oil and stir-fry the curry paste until fragrant. Add the sugar to caramelise slightly. Add the chicken thighs and fry for a minute or two. Pour in the coconut milk and bring to the boil. Simmer for 20 minutes until the chicken is cooked through, adding the bai cha plu or okra in the final 5 minutes.
step 3

Season with the fish sauce and serve.

Try more of our easy Thai recipes here

Authors

Luke Farrell

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating