Thai Red Curry With Chicken – Gaeng ped gai – แกงเผ็ดไก่
Thai curries are not something I eat a lot of now I live in Thailand. I’m not really sure why because I love them, but I only really find myself eating them when I’m on holiday at the beach!
Before I started coming to Thailand on a regular basis, I expected when I got here to be eating them all day and night, after all in England it’s the dish that you naturally associate with Thailand, based on what you get dished up in your local takeaway. This has really not been the case however as there’s such a wide variety of dishes available in Thailand, I never find myself ordering one!
Another thing has become clear to me since I got here, is that everyone has tried a Thai curry, but unless you’ve been to Thailand and had it cooked properly you’ve never REALLY tried a Thai curry!
Over the next few weeks, I’m going to be posting recipes for all different curries, such as green, yellow, Penang and masamman. Today though I’m going to give you a great recipe for arguably my favourite Thai curry of the lot – the Thai red curry, or Gaeng ped as it’s known in Thailand.
It’s spicy, creamy, not too sweet and has probably my favourite Thai herb in it, which is Thai basil, so what’s not to love?
I’m using Thai aubergines in this, but you can use baby aubergines if you can’t find them. Striped aubergines are readily available in the UK now, and they look great, so if you can find them they’re definitely worth a go.
There’s no real set rule to the veg to use in a red curry, just make sure something in the dish is red! I’m using cherry tomatoes for their sweetness and topping the finished curry with some sliced red chilli. You can use red pepper if you want.
So basically have a play around, and use whatever vegetables work for you.