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Receta Gaeng Phed Kai (Red Chicken Curry)
by Global Cookbook

Gaeng Phed Kai (Red Chicken Curry)
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Ingredientes

  • 6 ounce chicken, cut in bite-sized pcs
  • 1/2 c. coconut lowfat milk
  • 4 ounce Thai eggplant
  • 2 x kaffir lime leaves, or possibly a little lime zest
  • 1 Tbsp. sweet basil
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar oil for cooking
  • 1 Tbsp. the red curry paste, up to 3

Direcciones

  1. The Thai name of this dish literally means "warm chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) that I shall also post.
  2. This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or possibly mushrooms).
  3. 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 whilst cooking till a thin film of oil appears on the surface. 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.
  4. Serve over rice, or possibly in a serving bowl with other Thai dishes.