Thai Red Curry Chicken (Gaeng Phed Gai)

Name: Thai Red Curry Chicken (Gaeng Phed Gai)
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 chicken carcasses or your choice of chicken or pork meat; 2 packets red curry paste; 1 cup coconut milk (250 ml); 10 sprigs Thai basil; 5 kaffir lime leaves, thinly sliced; 3 Thai eggplants; 3 clusters pea eggplants; 10 bird’s eye chilies; 1/4 cube chicken bouillon; 1 pinch salt

Bow Jutatip @BBT965379

เชียงราย, จังหวัดเชียงราย, ไทย

Thai Red Curry Chicken is delicious and easy to make—even beginners can do it! It tastes even better with hot steamed rice. Give it a try!

Bow Jutatip @BBT965379

เชียงราย, จังหวัดเชียงราย, ไทย

Thai Red Curry Chicken is delicious and easy to make—even beginners can do it! It tastes even better with hot steamed rice. Give it a try!

Saved

Ingredients

30 minutes

Serves 4 servings

2chicken carcasses or your choice of chicken or pork meat
2 packetsred curry paste
1 cupcoconut milk (250 ml)
10 sprigsThai basil
5kaffir lime leaves, thinly sliced
3Thai eggplants
3clusters pea eggplants
10bird’s eye chilies
1/4 cubechicken bouillon
1 pinchsalt

Saved

Steps

30 minutes

1

Prepare the Thai basil, red curry paste, and coconut milk.
2

Slice the Thai eggplants, pea eggplants, and kaffir lime leaves and set aside.
3

Heat a pot and sauté the red curry paste until fragrant. Add the coconut milk and cook until the oil separates.
4

Add the chopped chicken and stir-fry for about 2 minutes.
5

Pour in the remaining coconut milk.
6

If the curry paste is too thick, add a little water as needed.
7

Once the curry comes to a boil, add the prepared vegetables. Season with chicken bouillon, a pinch of salt, and bird’s eye chilies.
8

Simmer the curry for another 5 minutes. Taste and adjust seasoning as desired.
9

Done! Ladle into bowls and serve.