Gaeng Ped Gai - Red Chicken Curry

The finale of the Thai cooking class was red chicken curry and it turned out to be my favorite dish.  When I made it last night, Jeff heartily agreed.  I thought that we would have a ton left over, but it was so good we couldn't help going back for seconds and thirds.  I made the curry paste in the morning and left in the fridge until I was ready to cook.

Ingredients:

• 600 gram chicken - cut into slices
• 3 small eggplant or 1 big eggplant - cut into bite size pieces and soaked in salted water for 30 mins.
• 2 1/2 cup coconut milk
• 2 T fish sauce
• 1/2 t salt
• 1 t sugar
• 3 mild red chillies - sliced diagonally
• 1 cup basil

Curry Paste Ingredients:

• 10 mild red chilies - seeded and roughly chopped
• 3 shallots
• 2 garlic cloves
• 1" galangal - chopped
• 1" ginger - chopped
• 2 stalks lemon grass - chopped
• 2 cilantro roots - chopped
• 1/2 t ground pepper
• 1 t ground coriander
• 1 t ground cumin
• 1 t fish paste
• 1/2 t turmeric powder
• 1/2 t cinnamon
• 2 T oil

Directions:

1. Combine all the curry paste ingredients (except oil) in food processor or blender and process into a paste.
2. Heat oil in wok and stir fry curry paste for 4 minutes.  Add chicken and stir fry 3 minutes.  
3. Add eggplant, coconut milk, fish sauce, salt, and sugar and simmer until chicken is cooked and eggplant is tender ~ 10 mins.
4. Add chili slices and basil and stir for another minute.  Serve with rice.

Here's the version we made in class

Tweet

Pin It