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Gaeng Phet

Classic Thai red curry with chicken thigh, kabocha squash, coconut milk, Thai basil and a homemade aromatic curry paste.

Gaeng Phet — illustrative food image

About Gaeng Phet

Gaeng Phet is Thai red curry; this profile follows Pailin Chongchitnant's classic chicken version with kabocha squash. Its red curry paste is made from dried chillies, Thai aromatics, white pepper and fermented shrimp paste rather than treated as an unspecified purchased blend.

Coconut milk rounds the chilli heat, while fish sauce and palm sugar create the salty-sweet balance typical of the selected curry. Lemongrass, galangal, coriander root and makrut-lime zest make the paste citrusy and aromatic, and Thai basil brings a fresh anise-like finish.

The curry is rich and red-orange, with tender chicken thigh and soft-edged pieces of golden kabocha held in a creamy sauce. Thai basil is folded in at the end, optional red pepper adds colour and light crunch, and jasmine rice remains a separate accompaniment.

Allergens in this recipe

Contains: Fish, Crustaceans.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Gaeng Phet

Pailin Chongchitnant's classic Thai red chicken curry with kabocha.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Kabocha squash: . Mapped to the approved winter-squash identity while retaining the source's kabocha variety.
  • Coconut milk:
  • Chicken thigh:
  • Chicken stock: . The source does not supply the complete stock formula; additional ingredients and allergens remain unresolved.
  • Fish sauce: . Fish is confirmed; species and complete product formula are unspecified.
  • Palm sugar:
  • Thai basil:
  • Red bell pepper (optional): . The source marks red pepper optional and uses it for colour.
  • Dried chillies: . The source combines mild dried chillies with a smaller amount of spicy dried chillies; exact cultivars may vary within its stated examples.
  • Sea salt:
  • White pepper:
  • Shallots:
  • Garlic:
  • Lemongrass:
  • Galangal:
  • Coriander root: . The selected recipe uses coriander roots; stems are only its documented fallback.
  • Makrut-lime zest:
  • Shrimp paste: . Crustaceans are confirmed; shrimp species and complete fermentation formula are unspecified.
  • Jasmine rice (optional): . Separately prepared serving accompaniment.

Origins & food traditions

The selected source explicitly presents this as a classic Thai red curry and provides one complete chicken-and-kabocha version with homemade paste. Other established gaeng phet versions use different proteins or vegetables; this profile does not claim the selected branch is the only classic form.

Countries

  • Thailand
  • ThailandCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Authentic Thai Red Curry with Chicken