Adventures living as expats.

Saturday, November 3, 2012

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

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