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Sweet Basil (Bai Ho La Paa)
Chillies (Prik Ki Noo)
Kaffir Lime Leaves (Bai Makrut)
Egg Plant (Makua Kraow)
Coconut Milk (Gatih)
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| Chicken Red Curry (Gaeng Gai) |
| Authentic Thai Food Recipes - Thai Curry Recipes | |
| Friday, 11 January 2008 | |
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Video Sneak Preview (tiny, low resolution) Jules's Blurb: This is my favourite of all Thai Curries by far, a nice rich, creamy texture (if done right) and a spicy flavour with coconut and sweet basil. Silver members get lots of tips and instructions for making different versions of this curry including Pineapple, Potato and Pumpkin If you do this one right the chicken should just melt in your mouth and hardly require chewing, just suck in that lovely rich flavour! Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too
Khwanjai's Red Chicken Curries are famous amongst the locals for her ability to balance the power of the chillies with the more subtle ingredients so you get to enjoy every flavour with every mouthful, without losing the power of speech 
Chicken Red Curry(Gaeng-Gai) How To Make Thai Chicken Red CurryIngredients:Red Curry for 2 people
 1/2kg Chicken breast or leg
Preparation:Cut eggplant into quarters or 6 for larger ones. If you have never seen one, (photo to your right) Thai eggplants are about the size of a ping pong ball, but can vary a bit. Cut up the chicken into bite sized pieces, you can use all parts such as breast, wing, legs and thighs, you can even use the bones, it gives the curry more flavour. Rinse the sweet basil leaves and tear from stem
Rinse Kaffir lime leaves and tear in pieces
Slice chillies lengthwise
Cooking Instructions:Pour 1 cup of the coconut milk into a hot wok or pan, then simmer 5-7 minutes until it reduces and cracks.Next add the red curry paste, stir and mix it into the coconut milk, stir constantly until fully dissolved. (lower the heat if it splatters too much) Carry on stirring as it reduces further, you're looking for a grainy texture, see video tutorial Now add chicken pieces and kaffir lime leaves to the red curry stir occasionally as you add fish sauce, chicken stock cube and palm sugar, continue stirring until all is mixed Next add almost 1/2 the remaining coconut milk and 1 cup of water
Bring to boil then back to simmer stirring occasionally as you wait until chicken starts to turn white. About 10-15 minutes
Then- add the eggplants (or potato), stir gently until all is well mixed and leave to simmer until they go soft, about 2-3 minutes, see video tutorial Add your sweet basil leaves and the last of the coconut milk just before you serve and make sure the leaves are submerged quickly in the curry to preserve the colour. This little trick will also enhance the coconut flavours when it simmers again its....
Done!
Serving Suggestion: Serve hot with rice or rice noodles. Also suggest a side dish of fresh salad, such as cabbage, crisp lettuce, cucumber and especially coriander. A nice delicately flavoured soup to go with this is Lettuce and Pork Soup which will balance out your whole meal and contrast nicely with the rich and spicy flavours of the curry. If you fancy something more substantial try our Pork Stuffed Cabbage Soup We often have a sweet contrast to a curry such as our Sweet Chicken Recipe, very nice! For the Best Results:
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