Curries

Thai Red Curry With Chicken – Gaeng ped gai – แกงเผ็ดไก่

Thai Red Curry With Chicken - Gaeng ped gai - แกงเผ็ดไก่
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Votes: 3
Rating: 5
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Have a go at this authentic Thai red curry, you won't be disappointed!
    Servings Prep Time
    2-4 people 10 minutes (if the paste is already made)
    Cook Time
    20 minutes
    Servings Prep Time
    2-4 people 10 minutes (if the paste is already made)
    Cook Time
    20 minutes
    Thai Red Curry With Chicken - Gaeng ped gai - แกงเผ็ดไก่
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 3
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Have a go at this authentic Thai red curry, you won't be disappointed!
      Servings Prep Time
      2-4 people 10 minutes (if the paste is already made)
      Cook Time
      20 minutes
      Servings Prep Time
      2-4 people 10 minutes (if the paste is already made)
      Cook Time
      20 minutes
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Heat the coconut cream over a medium/high heat in a non-stick wok and add the curry paste. Keep stirring until the cream has reduced and the paste has dried up a bit. If using the oil, heat over medium and add the paste. Heat until the paste has dried up and oil is separating.
      2. Add the chicken to the pan and fry for a few minutes.
      3. Add the coconut milk and bring to a boil and reduce the heat to medium. Add the sugar but save a little bit to adjust the seasoning before serving. You can add some water if you like your curry more on the soupy side. Add a few drops of fish sauce.
      4. Cook for 5 minutes then add the aubergine. Cook for 3 minutes.
      5. Chuck in the tomatoes and beans and cook for another 3 minutes. Turn off the heat and stir in the Thai basil. Adjust the seasoning with sugar and fish sauce.
      6. Serve in bowls next to steamed Jasmine rice.