Gaeng Phed Kai - (Red Chicken Curry)

Recipe Ingredients

6 oz	170g	Chicken, cut in bite-sized pieces
1/2 cup	118ml	Coconut milk
4 oz	113g	Thai eggplant
2		Kaffir lime leaves, or a little lime zest
1 tablespoon	15ml	Sweet basil
2 tablespoons	30ml	Fish sauce
1 tablespoon	15ml	Palm sugar
		Oil for cooking
1 tablespoon	15ml	The red curry paste - up to 3

Recipe Instructions

The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I shall also post.

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface. add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Recipe By: Muoi Khuntilanont

Source:
July 1993 issue of Bon Appetit

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