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Red Chicken Curry, "Gaeng Phed Gai"

Source of Recipe

http://importfood.com


List of Ingredients

Ingredients

1 lb. chicken, white or dark meat (in smallish bite sized pieces)
1 cup of coconut milk (or up to 1 can depending on how soupy you want the dish)
8-12 ounces Thai eggplant, quartered (small round eggplants), substitute japanese eggplant, sliced)
5-6 kaffir lime leaves, shredded. or 2 TBL lime juice
2 tablespoon fresh Thai basil leaves
3-4 tablespoon fish sauce
1-2 tablespoon palm sugar
oil for cooking
2-4 tablespoons red curry paste


Recipe

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while 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 color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken and eggplant is cooked through.

Serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.