Gaeng Phed Kai (Red Chicken Curry)
- 5-10 dried red chillies
- 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 pepper corns
- 1 tablespoon roasted coriander seeds
- 1 teaspoon roasted cumin seeds
- dash fish sauce
- 1-2 teaspoon 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.
- 6 ounces chicken (in smallish bite sized pieces)
- 1/2 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 the 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 apppears 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 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.
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