Gaeng Phed Gai

Name: Gaeng Phed Gai (Chicken Red Curry)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 2 tablespoons fish sauce (nam pla); 200 g pickled bamboo shoot; 10 shallots, peeled; 2 cups (500 ml) coconut cream, mixed with 2 cups (500 ml) water; ¼ cup (60 ml) cooking oil; 1 kg chicken, cut into 8–10 pieces; 3 kaffir lime leaves; 2 teaspoons dried prawn paste (gapi), roasted and crumbled; 15–20 dried chillies, seeded, if a less spicy curry is preferred, then soaked to soften and cut into short lengths; 2 kaffir lime leaves, chopped; 1 kaffir lime, grated for zest; 2 teaspoons ground black pepper; 1 tablespoon coriander seeds; 6 coriander roots; 1-cm knob galangal, peeled and sliced; 4 stalks lemongrass, ends trimmed and finely sliced; 50 g Thai sweet basil (bai horapa), chopped; salt, to taste; 4 garlic cloves, peeled; sugar, to taste

Chicken Red Curry

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

The Thais love curry and the sheer variety there is proves that love. From mild, soup- like versions to the Massaman-style curries of Thai-Muslim heritage, there are countless variations created according to the availability of ingredients and culture. This simple but hearty version is piquant with kaffir lime leaves, pickled bamboo shoots and fish sauce, and is best served with plain white rice. If you ever find yourself in Bangkok’s Chinatown, don’t miss trying the curry from the legendar

Ingredients

Asia
Thailand
Starter
Gluten-free
Spicy
South East Asia

Ingredients

Method