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Gaeng Phed Gai - Red Thai curry with chicken

Rezeptfoto Rotes Thai Curry, mit Schale Reis und Paste.

Gaeng Phed Gai - Red Thai curry with chicken

Thailand
Prep Time 5 minutes
Cook Time 10 minutes
4 Persons

Ingredients

  • 70 g Red Thai curry paste
  • 800 ml Coconut milk
  • Fish sauce or salt
  • 500 g Chicken fillet
  • 4-5 Thai aubergines
  • Thai basil at will

Instructions

  • Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
  • Add the remaining coconut milk and a few tablespoons of fish sauce and heat together. The red curry sauce should taste hot and spicy.
  • Cut the chicken fillet into strips or cubes. Cut the Thai aubergines into wedges. Of course, any other meat and/or vegetables can also be used.
  • Finish cooking the chicken, Thai aubergines and pea aubergines in the red curry sauce over a medium heat.
  • Serve the curry in a bowl and garnish with fresh Thai basil. Serve with steamed Jasmine ricenoodles or naan bread.
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