Also called Kaeng Phed Gai. A creamy and spicy dish, to share with friend and eat with sticky rice. Do sticky rice ball with your finger and dip it in your curry bowl... Preparing this dish takes long time if you use home made curry paste. Nevertheless you can use ready made paste you would find in special asian store.
Ingredients for curry paste :
- 2-3 red chillies
- 1 tbsp. of chopped shallots
- 1 tsp. of chopped galangal
- 1/2 tsp. of chopped kaffir lime rind
- 1 tsp. of chopped garlic
- 1 tbsp. of chopped lemongrass
- 1 tbsp. of chopped Thai ginseng
- 1/4 tsp. of cumin seeds
- 1/4 tsp. of coriander seeds
- 1/4 tsp. of salt
Put the ingredients for the curry paste in the mortar. Pound with the pestle until everything is mixed and ground thoroughly. You can also use a blender.
Ingredients for the curry :
- 1 cup of sliced thai eggplants
- 1/3 cup of sliced onion
- 70 grams of sliced chicken
- 1 tsp. of sugar
- 1 tbsp. of fish sauce
- 3 kaffir lime leaves
- 2 stems of thai basil
- 1 cup of coconut milk
- 1 cup of water
Pour the coconut milk in the pot and turn on to medium heat. Stir until oil appears. Add red curry paste and chicken.
Stir during 5 min then add the vegetables, water, sugar, fish sauce and salt. Turn the heat up, keep stiring during 5 min.
Add the sweet basil and lime leaves. Cook 5 min more and serve with sticky rice.
