This is a print preview of "Red Chicken Curry (Gaeng Phed Gai)" recipe.

Red Chicken Curry (Gaeng Phed Gai) Recipe
by Global Cookbook

Red Chicken Curry (Gaeng Phed Gai)
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  Servings: 1

Ingredients

  • 6 ounce chicken cut bite size
  • 1/2 c. coconut lowfat milk
  • 4 ounce Thai eggplant (small round eggplants)
  •     (substitute with green peas)
  • 5 x fresh kaffir lime leaves - (to 6) shredded
  • 1 Tbsp. fresh basil leaves
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar
  •     Oil for cooking
  • 1 Tbsp. red curry paste - (to 3 tbspns)

Directions

  1. Cut the chicken up, then briefly fry the curry paste till fragrant, reduce the heat, add in the coconut lowfat milk slowly, and continue to stir while cooking till a thin film of oil apppears on the surface.
  2. Add in the chicken and other ingredients except the eggplant. Bring to a boil and cook till the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add in the eggplant and continue until the chicken is cooked through.
  3. Serve over Thai jasmine rice, or possibly in a serving bowl with other Thai dishes.
  4. Comments: The Thai name of this dish literally means "warm chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Gai).