Kaeng phet gai
Red curry, got to love this. Even if you don’t like spicy food, you should try a less spicy version. It’s a great balance between the sweetness of the coconut milk, spiciness of thai red curry and saltiness of the fish sauce. This is actually my husband’s favorite dish on my blog. You should give it a try.
- 2 tablespoons red curry
- 1 chicken breast
- 250 ml coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- long beans
- Baby corn cobs
- Red peppers
- Thai eggplants (or ordinary eggplants if you do not find it)
- A handful of Thai basil leaves (Do not substitute regular basil. Thai basil has a bit of an anise flavor.)
- Cut the chicken into equal pieces.
- Wash the vegetables and cut them into pieces to preference.
- Wash the basil and pick the leaves.
- Heat a little oil in a wok.
- Add the red curry and stir fry for a few seconds.
- Add the chicken and stir fry till the chicken is half done.
- Add the coconut milk, vegetables, fish sauce and sugar.
- When the chicken is cooked, turn off the heat and gently addthe basil leaves.
You can make this dish with other vegetables (avoid the vegetable paprika). You can replace the chicken with pork, beef, shrimp or veal, or you can make it vegetarian.