logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Chicken with Red Curry (Gaeng phed kai)



Gaeng Phed Gai means “hot chicken curry”. This is a simple and basic popular Thai curry dish. There is a similar dish made with green curry called Gaeng Khiao Wan Gai. One of the wonderful things with Thai curries is that you adjust the flavours to your preference. If you want the curry mild – use fewer chiles, or if you really like it fiery add more chiles.

Curry Paste
-----------

6-12 dried red chiles, soaked, deseeded and drained
1 tsp white peppercorns
2 tsp coriander seeds, roasted and ground
1 tsp cumin seeds, roasted and ground
2 Tabs thinly sliced lemon grass
½ tsp zest of "kaffir" lime (ordinary lime will do)
6 tabs garlic, chopped
1 tsp minced galangal
1 tsp chopped coriander (cilantro) root
4 tabs chopped shallot
a splash of fish sauce (nam pla)
1 tsp fermented shrimp paste (kapi) (roasted)*

* place kapi on a small tinfoil formed flat tray with sides, place in toaster oven until freagrant. Remove and let cool while you prepare and pound the other curry paste ingredients.

Place ingredients first the harder ingredients of chiles, peppercorns, coriander and cumin seeds, kaffir lime leaf slivers,in a mortor and pound thoroughly with the pestle. When they are completely mashed into a paste, add the garlic, galangal, and coriander root- pound again to form a smooth paste. Now add the shallot, nam pla, and kapi and pound again until it is a smooth paste.

You can use a food processor, but it is more difficult to create a smooth paste. It blender makes a smoother paste. You can begin in the food processor and finish in a mortor to attain the desired smooth paste. Place in glass jar and keep in a refrigerator for up to 3 months.

Thai red curry paste (Mae Ploy or Mae Sri brands are quite good), but freshly made curry paste tastes much better and contains no MSG or preservatives.


Method to make the Curry
---------

1 pound chicken cut into bite size pieces
1 can coconut milk
1/3 pound Thai eggplant (small round eggplants)
4 kaffir lime leaves slivered
2 tabs Thai basil
3 tabs fish sauce
1 tab date palm sugar

oil for cooking
2-6 tabs of the red curry paste

method
------

Place the thick part of the can of coconut milk in a pan, add the curry paste, fry until fragrant and starts to separate. Add the rest of the coconut milk, stir to combine, add the pieces of chicken and the basil leaves, simmer until the chicken begins to loose its pinkness. Add the eggplants, adjust taste to your liking. Continue to simmer until chicken is cooked and eggplant is softened.

Serve with steamed jasmine rice. Garnish with additional Thai Basil leaves.

Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Twitter Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Facebook Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to MySpace Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Del.icio.us Digg Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Yahoo My Web Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Google Bookmarks Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Stumbleupon Add Chicken+with+Red+Curry+%28Gaeng+phed+kai%29 to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor