Thai Red Curry Chicken, 'Gaeng Phed Gai'
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The Thai name of this dish literally means "hot chicken curry". It takes no more than 10 minutes to make this dish but it's full of elegant flavors and aroma.
Ingredients
For 4 Person(s)
Ingredients
- 1 Cup Chicken, sliced
- 1 Cup Coconut Milk
- 2 Tablespoons Red Curry Paste
- 1 1/2 Tablespoon Palm Sugar
- 1/2 Tablespoon Fish Sauce
- 4 Kaffir Lime Leaves, Shredded
- 4 Thai Eggplant, Wedges
Method for Thai Red Curry Chicken, 'Gaeng Phed Gai'
Heat half of the coconut milk in a wok over medium-high heat. Add the curry paste and get it fully infused together then add the rest of the coconut milk, and combine well. Add chicken and fry until cooked through, and most of the liquid from your chicken is evaporated. Season with fish sauce and palm sugar. Add eggplant. At the end, add lime leaves and chile, then serve. The total cooking time is about 10 minutes.
Serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.
Ingredients Ready
Fry Curry in Coconut Milk
Heat Slowly
Add Chicken
More Coconut Milk
Fresh Eggplant Wedges
Thai Red Curry Chicken
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Anonymous Comments (1)
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We received a HUGE shipment of goodies yesterday and dove in anxious to cook something yummy! The Red Chicken Curry was by far one of the most perfectly tasting curries either of us have ever had! We did use green peas and tossed them in last - the combination of ingredients unfolded with each delicious bite!
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