Red Chicken Curry (Gaeng Phed Kai)
Discover the vibrant flavors of Thailand with this authentic Gaeng Phed Kai, or Red Chicken Curry. This dish combines tender chicken pieces with a rich...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 dried red chilies
- 3 tablespoons garlic crushed
- 2 tablespoons ginger crushed
- 1 tablespoon lemongrass sliced
- 1/2 teaspoon lime zest
- 1 teaspoon coriander
- 1 tablespoon dried coriander powder
- 1 teaspoon roasted cumin seeds
- 5 black peppercorns
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste (kapi)
- 500 gram chicken cut into bite sized pieces
- 1/2 cup coconut milk
- 2 lime leaves
- 1 tablespoon sweet basil
- 2 tablespoon fish sauce
- 12 green beans cut into pieces
- 1 tablespoon palm sugar
- 12 baby corns
- 12 snow peas
Instructions
- 1
Curry Paste
- 2
Mix all the ingredients in a mortar or a food processor until smooth. This paste can be stored for weeks in an airtight container in the refrigerator.
- 3
The Chicken Curry
- 4
Heat a little oil in a hot wok and stir-fry small batches of chicken until browned but not fully cooked. Remove the chicken from the wok.
- 5
Add the curry paste to the wok and briefly fry until fragrant.
- 6
Return the chicken to the wok and stir well to coat with the curry paste. Add the coconut milk and stir to combine.
- 7
Add the lime leaves, palm sugar, and fish sauce. Simmer for about 20 minutes.
- 8
Add the green beans and baby corn, cooking for another 5 minutes.
- 9
Finally, add the snow peas and sweet basil. Stir well and serve hot with rice.