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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
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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

method
------

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.