Gaeng Gai - recipe for red curry with chicken

Thai red curry

Preparation time: 30 minutes

Cooking time: 25 minutes

Especially in the south of Thailand, curry is an integral part of almost every meal. With the right ingredients, a Thai curry can be made very easily, here we have a recipe for red curry for you. Red Thai curry is a spicy, soup-like dish. How solid or liquid the curry is prepared differs from region to region in Thailand.

Ingredients for 2 servings:

- Chicken breast - can be replaced with tofu, shrimp or vegetables

- 1 can coconut milk

- 1 tbsp red curry paste (Ready or homemade)

- 450 grams of eggplant (either the small round ones or the large ones)

- 2 TBSP fish sauce

- 4-5 kaffir limes leaves (optional, the gefror or fresh)

- juice of 1 lime

- 2 tomatoes

- 3-5 stalks of Thai basil

- 3 cups of water

Cut the Thai aubergines into quarters, the normal aubergines into mouth-sized pieces. Normally, chicken bones are added to the curry to enhance the taste. If you are a vegetarian or have chicken breasts, you can omit the bones, Cut the chicken and tomatoes into bite-sized pieces.

Halve the kaffir lime leaves and remove the stem. Put half of the coconut milk in one WokAdd the curry paste and mix well over medium heat. When the red oil appears on the surface, put the chicken in the liquid.

Add the eggplant as soon as the meat turns white. Now add the rest of the coconut milk, water, tomatoes, kaffir lime leaves and fish sauce to the pot. Let it simmer for a while and try in between. The longer you cook the red curry, the thicker it gets.

If you are not keen, sour or salty enough, add Dried chilies or add chilli powder, lime juice or fish sauce. Just before serving, the basil is added to the pot last.

Rice to the red curry either rice or thin rice noodles.

Enjoy your meal!