From mightymidget69@hotmail.com Wed Feb 25 14:02:31 2004
Date: Wed, 25 Feb 2004 13:56:14 +0000 (GMT)
From: mightymidget69@hotmail.com
Reply-To: currygalore@smartgroups.com
To: currygalore@smartgroups.com
Subject: [currygalore] Thai Red Chicken Curry

red chicken curry

The Thai name of this dish, Gaeng phed kai, literally means "hot chicken curry". There is a very similar recipe for a green curry, Gaeng Khiao Wan Kai.

6 ounces chicken (in smallish bite sized pieces)
half a cup of 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 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons of red curry paste

Method
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 colour.

Adjust the flavours 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.






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