Gaeng Phed Kai (Red Chicken Curry)

Posted by WingsFan91 at recipegoldmine.com 11/14/2001 6:23 pm

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) which I shall also post.

As always, the quantities are up to you.

Curry Paste
5 to 10 dried red chiles
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
1/2 teaspoon zest of "kaffir" lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 black peppercorns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
Dash of fish sauce
1 to 2 teaspoons fermented shrimp paste (kapi)

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.

The curry:
6 ounces chicken (in smallish bite-size pieces)
1/2 cup coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoons fish sauce
1 tablespoon palm sugar

Oil for cooking
1 to 3 tablespoon red curry paste

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.

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.

Serve over rice, or in a serving bowl with other Thai dishes.

Special thanks to Muoi Khuntilanont.