Background
Red curry with chicken is adapted from the Arabs recipe since Ayutthaya Kingdom. Milk is a main ingredient of the Arab recipe while original Thai dish is not added milk. After adapting the Arab recipe, Thai people use the coconut cream instead of milk. Gaeng Ped Gai is made from chicken, red chilies, herbs and coconut cream so the dish becomes aromatic and strong taste soup.
Nutrition facts
The dish contains calcium, iron, phosphorus and beta-carotene from herbs and vegetables. Having the dish reduces a risk of blood clots, reduces blood sugar, relives coughing and improves a digestion system.
Ingredients
- 4 cups coconut cream
- 300 grams chicken
- ½ cup red curry paste
- 100 grams eggplant
- 20 grams pea eggplant
- 50 grams sweet basil leaves
- 10 grams Chee Fah chili, shredded
- Fish sauce
- Palm sugar
Red curry paste ingredients
- 9 dried chilies, soaked
- ¼ cup lemongrass, thinly sliced
- ¼ cup shallots, shredded
- 2 tbsp. garlic cloves, crushed
- 1 tsp. sliced kaffir lime zest
- 1 tsp. coriander roots, sliced
- 1 tsp. black pepper corns
- 1 tsp. shrimp paste
- 4 tsp. coriander seeds, roasted
- 2 tsp. cumin, roasted
Put all of ingredients in a mortar and keep pounding until everything is well-blended.
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