Makan Time in Singapore


Gaeng phed kai - red chicken curry

The Thai name of this dish literally means "hot chicken curry". There is
a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I
shall also post.

As always, the quantities are up to you.

Curry Paste

5-10		dried red chillies
10 cloves	garlic, chopped
1 teaspoon	chopped galangal
1 tablespoon	thinly sliced lemon grass
half teaspoon	zest of "kaffir" lime (ordinary lime will do)
1 teaspoon	chopped coriander (cilantro) root
5 		black pepper corns
1 tablespoon	roasted coriander seeds
1 teaspoon	roasted cumin seeds
a dash		fish sauce
1-2 teaspoon	fermented shrimp paste (kapi)

mix in a moratar and pestle or food processor. Will keep about a month
in a fridge. You can buy commercial red curry paste (Mae Ploy brand is
quite good), but as far as I am aware all commercial pastes contain MSG
and preservatives.

The curry

6 ounces	chicken (in smallish bite sized pieces)
half a cup of	coconut milk
4 ounces	Thai eggplant (these are small round eggplants)
2		kaffir lime leaves (or a little lime zest)
1 tablespoon	sweet basil
2 tablespoon	fish sauce
1 tablespoon	palm sugar

oil for cooking
1-3 tablespoons of the red curry paste


cut the chicken up, then briefly fry the curry paste until fragrant,
reduce the heat, add the coconut milk slowly, and continue to stir
whilst cooking until a thin film of oil apppears on the surface.

add the chicken and other ingredients except the eggplant. Bring to a
boil and cook until the chicken begins to change colour. Adjust the
flavors to suit yourself. When it is at a boil again add the eggplant
and continue till the chicken is cooked through.

Serve over rice, or in a serving bowl with other Thai dishes.

Special thanks to - Muoi Khuntilanont.