Red Curry Chicken with Asian Basil and Fragrant Kaffir Lime Leaves

Gaeng Kai

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Preparation info
  • Makes

    4 to 6

    servings as part of a multi-dish meal
    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Leaves of Asian basil punctuate this dish with anise-like flavor. Glistening oils float on its surface, revealing the essential technique of “frying” the curry paste in separated (“cracked”) coconut milk, the only way to truly unlock the flavors hidden in the paste. For a one-dish (plus rice) meal, add vegetables to the simmering curry, such as bamboo shoots, peppers, or tender snow peas. The sauce can be made ahead, and served with roast duck or seared b