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

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