Red Curry Chicken (Gaeng Phed Gai)

Name: Red Curry Chicken (Gaeng Phed Gai)
Ingredients: 7 oz chicken breast or thigh, cut into bite-sized pieces (200 grams); 2 tablespoons red curry paste; 3-4 kaffir lime leaves; 1/4 cup Thai eggplant, sliced (about 35 grams); 1/4 cup fresh Thai basil leaves (about 10 grams); 2 tablespoons fish sauce; 3-4 teaspoons granulated sugar; 1/3 cup red chili peppers, sliced on the diagonal (about 30 grams); 1 1/4 cups coconut milk (about 300 ml); 1 little vegetable oil for stir-frying; 1/2 cup chicken broth or water (about 120 ml)

tantan @cook_6493650

Red Curry Chicken (Gaeng Phed Gai)

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Ingredients

7 ozchicken breast or thigh, cut into bite-sized pieces (200 grams)
2 tablespoonsred curry paste
3-4kaffir lime leaves
1/4 cupThai eggplant, sliced (about 35 grams)
1/4 cupfresh Thai basil leaves (about 10 grams)
2 tablespoonsfish sauce
3-4 teaspoonsgranulated sugar
1/3 cupred chili peppers, sliced on the diagonal (about 30 grams)
1 1/4 cupscoconut milk (about 300 ml)
1little vegetable oil for stir-frying
1/2 cupchicken broth or water (about 120 ml)

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Steps

1

Heat a little vegetable oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant. Add about half of the coconut milk and stir until well combined.
2

Add the chicken and stir-fry. Pour in the chicken broth and mix well. Bring to a boil, then reduce the heat to low. Simmer for about 10 minutes until the chicken is tender and the flavors are absorbed.
3

Add the kaffir lime leaves. Season with fish sauce and sugar. Pour in the remaining coconut milk and stir to combine. Taste and adjust seasoning as desired.
4

Add the eggplant, then the sliced red chili peppers. Bring to a boil again. Add the Thai basil leaves, stir to combine, then remove from heat. Serve hot in a bowl.