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Gaeng Phed Kai (Red Chicken Curry)

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).

As always, the quantities are up to you.

Ingredients

Curry Paste

The Curry



Instructions

  1. Curry Paste: Mix in a moratar and pestle or food processor. Will keep about a month in a fridge. You can buy commercial red curry paste (Mae Ploy brand is quite good), but as far as I am aware all commercial pastes contain MSG and preservatives.
  2. The Curry: 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.
  3. 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.
  4. Serve over rice, or in a serving bowl with other Thai dishes.


Posted by WingsFan91 at Recipe Goldmine 11/14/2001 6:23 pm.

Special thanks to Muoi Khuntilanont.


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