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Jun 27, 2007 02:56 PM

Looking for recipe for Gang Gai (Thai Red Curry w/ Chicken)

So the Internet isn't turning up much of what I'm looking for on this.

I'm trying to track down a recipe for Gang Gai that's similar to what they serve at Bangkok '96 in Dearborn, MI. It's by no means special or fancy, but has the following components that I haven't been able to match on the few Gang Gai recipes that I've turned up.

Chicken (optional)
Bamboo Shoots
Coconut Milk
Green Bell Pepper
Red Bell Pepper

If anyone has a recipe that's got this stuff in it (or really really close), please post.

I'll be going back home in August and might have to stop by and see if I can coax the recipe from them.


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  1. From my understanding, bell peppers are really not used in Thailand, although they are common in Thai restaurants in the U.S. For something similar you might try and look at the recipe section.

    1 Reply
    1. re: Louise

      Here's a thread that might interest you.

      I use mushrooms a LOT when I do a red curry. I do not like bell peppers, so I don't use them. The RECIPE would not change at ALL if you'd care to use them, you'd just add them as you wish. I would pre stir fry the veggies, and then add them just before serving. You want to SEAR the mushrooms and other veggies over high, high heat. Set them aside, make your curry, then re-introduce them at the end.

      2 cups Chicken White Meat
      1 Tbls. Thai Red Curry Paste
      1 Cup or 14 Fl. oz. can Coconut Milk
      1 Red or Green Pepper
      1/4 Tbls. Sugar or Brown, Preferably Palm Sugar
      2 Tbls. Peanut Oil
      1 can Bamboo shoots
      1 Tbls. Nampla - Fish Sauce
      3 Tbls. Green Pea's
      Thai Basil, or Basil
      1 - 3 Tbls. Ground Fresh Garlic Chili Sauce - (HOT)

      Cut into 1" pieces 2 cups Chicken White Meat, 1 Red/Green Pepper.

      In a Pan heat 2 Tbls. Peanut Oil, Medium Heat
      Add 1 Tbls. Red Curry Paste and Stir Fry
      Add chicken cook-stir fry until almost done
      Add 1 can Coconut Milk, 1/4 Tbls. Sugar, 1 Tbls. Nampla, 1 can Bamboo shoots, 1 Green/Red Pepper, 3 Tbls. Pea's, Basil, 3 Tbls. Freshly Ground Garlic Chili Sauce
      3 minutes more, DONE
      Serve over Jasmine Rice.

      1 Reply
      1. re: chef les

        I now make this dish a bit differently.


        1/2-1 Tbsp of Turmeric
        3 boneless skinless Chicken Breast
        3 Tbsp Peanut Oil
        8 oz White Button Mushrooms, sliced or quartered
        1 can of Bamboo Shoots
        1 large Onion, cut into chunks
        4 Garlic large cloves, minced
        2 Tbsp Thai Red Curry Paste
        1 can Coconut Milk (not the Light)
        2 Tbsp Fish Sauce
        2 Tbsp Brown Sugar or Sugar
        1/2 tsp grated Lime or Lemon Peel
        1 Tbsp Lemon or Lime Juice
        2 Red Bell Peppers, cut into chunks or sliced
        1/2 cup lightly packed Thai Basil leaves
        Jasmine Rice (Only)



        *Cut Chicken into bite-size pieces. Pat dry with Paper Towel and season to taste with Salt, Pepper and Turmeric.
        *In Wok or large Skillet, heat 2 Tbsp of the Oil over Medium High - High Heat; stir-fry Chicken, in batches, until browned, about 3 minutes. Transfer to plate.

        *Start the Jasmine Rice

        *Slice Thai Peppers (Chilies), Onions, Red Bell Pepper, Mushrooms, Chop or dice Garlic.

        *In Wok or large Skillet add Peanut Oil stir-fry Mushrooms, Onions, Garlic; Salt and Pepper cook about 3-4 minutes Transfer to plate.
        *In Wok or large Skillet add Peanut Oil stir-fry Red Bell Peppers, Bamboo Shoots and Thai Chilies; Salt and Pepper cook about 3 minutes Transfer to plate.
        (Coconut Red Curry Sauce)

        *In Wok or large Skillet add Peanut Oil stir-fry Curry Paste for about 1-2 minutes then pour in Coconut Milk and bring to boil; and reduce heat to medium and add Fish Sauce, Brown Sugar, Lemon Peel and cook for 3-5 minutes.
        * Place everything into the Sauce first chicken, then vegetables and heat for 5 minutes add Lemon Juice and Thai Basil. Serve with Jasmine Rice.