Chicken Red Curry or Gang Gati Gai can be as mild or spicy as you like depending on your curry paste. The coconut milk makes it a lovely smooth curry and you can substitute the eggplants for different vegetables, like green beans, if you desire.
Ingredients
- 1 Tbsp vegetable oil
- 1 cup coconut milk
- 1-2 Tbsp red curry paste
- 200g chicken breast
- 1 cup water
- 100g round eggplants, quartered and soak in slightly salted water
- 40g pea eggplants
- 1 Tbsp fish sauce
- 1 tsp palm sugar
- A handful Thai sweet basil leaves
- 1 red chilli pepper, sliced diagonally
Directions
- In a wok, over medium heat, add the oil and 2 tablespoons of coconut milk, add the curry paste and stir-fry until fragrant. Add another tablespoon of coconut milk and keep frying. Fry the paste until it releases the aroma and the oil separate from the paste.
- Add chicken meat and keep stirring until it’s almost cooked through. Add water and increase the heat to medium high. Close the lid and bring to a boil, then add the round eggplants and pea eggplants; stir well.
- Cook for further 3-4 minutes or until all the vegetables are just cooked through. If you can easily pierce a sharp knife through the round eggplant, they are cooked.
- Season with fish sauce and palm sugar to taste. If you don’t make the curry paste yourself you might not need all of the fish sauce as the store bought or market bought curry paste often contains more salt to help prolong its shelf life.
- Lastly, add Thai sweet basil leaves and chilli slices. Stir to wilt the basil then turn off the heat.
- Serve with steamed Thai jasmine rice. Enjoy!
