Red curry with chicken (Gaeng Phet Gai)
The compressed image looks a bit rubbish, click on the image to get the full sized version (and much better quality). I should have cleaned the plate but… I didn’t
| 60g | Chicken, sliced |
| 1-2 Tbs | Red curry paste |
| ½ Cup | Coconut cream |
| 1 Cup | Coconut milk |
| 1 | Thai eggplant (small, round) quartered |
| 5-8 | Pea eggplants |
| 1-2 | Kaffir Leaves, Sliced |
| 5-10 Leaves | Sweet basil |
| ½ Tab | Palm Sugar |
| 1 Tab | Fish sauce |
| 1 | Large Read chilli pepper (garnish) |
| 2 tab | Vegetable oil |
Extra coconut cream to wet chicken if required
- Put oil in wok and add curry paste, cook until paste has started to integrate with oil
- Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
- Add chicken and stir until nearly cooked. If mix becomes too dry add more coconut cream
- Add coconut milk and eggplants. Season with fish sauce and sugar; bring to boil on medium heat. Taste and season to taste.
- Stir in sweet basil leaves, kaffir leaves and red chillies for about 1 minute. Taste and season to taste
- Remove from heat and serve with Jasmine rice
NOTES:
Thai eggplants are a green ball about the same size as a large lime. The fresher the plant the longer the leaves extend down from the stalk. The fresh fruit should have white seeds however brown seeds are not a disaster. Once cut put the eggplant in water until needed otherwise it will turn brown.
Coconut cream is the first squeeze of the coconut once it has been ‘torn’ from the husk. The milk is just the cream with chicken stock (preferred) or water added.