Red Curry Chicken - Gkaeng Ped Gkai
Ingredients
- 1 lb. boneless chicken
- 2-3 long Asian eggplants (Thai, Japanese, Chinese or Filipino)
- 2 cups, or 1 can coconut milk
- 2-3 Tbs. red curry paste
- Fish sauce to desired saltiness
- 1-2 tsp. palm or coconut sugar
- 2 kaffir lime leaves
- Slivered chillies to desired hotness
- 1 cup fresh Thai sweet basil leaves and flowers
Trim the chicken of any visible fat and, if you wish, pull off the skin. Cut against the muscle into bite-size chunks. Set aside.
Eggplants may be roasted a few hours or a day ahead of time. Poke them with a fork in a few places and roast over hot mesquite coals with a small handful of damp mesquite chips added. Cover barbecue kettle to smoke the eggplants, turning them occasionally until they are partially softened and the skins slightly charred. Remove from coals and place in a brown paper sack for a few minutes to sweat. Then peel off the thin film on the surface of the skin and cut crosswise into 1 1/2- to 2-inch segments and each segment into half lengthwise.
(Eggplants may also be roasted directly on the stove by holding them with a pair of tongs through the flame of a gas burner until they are partially softened and charred. They may also be broiled. However, roasting over mesquite will add a wonderful smoked aroma to the curry.)
If using canned coconut milk, do not shake the can before opening, so that the cream remains on top. Spoon 2/3 to 1 cup of this thick cream into a medium-size saucepan. (If you are making your own coconut milk, use the cream from the first pressing of coconut pulp for this step.) Heat over medium to high heat and reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry paste and fry 3 to 5 minutes in the cream to release the aromas and flavors. Then add the remaining milk.
Bring to a boil, stirring to mix the curry paste thoroughly into the sauce to a smooth consistency. Season with fish sauce to taste and balance with enough palm sugar to bring forth a fuller range of spice and herb flavors, with just a hint of sweetness in the back of your tongue. Stir in the chicken pieces and return sauce mixture to a boil. Then reduce heat and simmer uncovered about 10 minutes, or until the chicken is almost cooked through.
Add the roasted eggplants, kaffir lime leaves and slivered chillies as desired for extra hotness. Simmer a few minutes to warm and cook the eggplants to the tenderness of your liking. Toss in the basil and stir until the leaves are just wilted. Spoon chicken, eggplants and sauce into a serving dish and serve with plain steamed rice.
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Ingredients
- 4 cups coconut milk (about 2 cans)
- Homemade curry paste (see below)
- 1-2 Tbs. palm or coconut sugar, to taste
- 2 long Asian eggplants, sliced at a slanted angle 1/4-inch thick; or 12 round Thai eggplants (ma-keua bproh), halved or quartered
- 1/2 cup pea eggplants (ma-keua puang), if available; or use fresh shelled peas
- 2-3 kaffir lime leaves; tear each into 2-3 pieces
- 1-2 green jalapeno peppers, each cut into 6-8 long slivers
Masaman Curry is an Indian influenced dish that is very popular here in the US.
2-3 Servings
- 2 tablespoons sugar
- 1/2 tablespoon salt
- 1 cup potato
- 1 tablespoon curry paste - masaman
- 1/2 cup coconut milk
- 1/2 lb beef
- 1 tablespoon tamarind (Optional)
- 1 cinnamon - stick (Optional)
- 1/4 cup cashew (Optional)
- 2 pinches cardamom (Optional)
- 2 leaves bay leaf (Optional)
Ingredients:
100 gms Chicken Stock
2 stalks Lemongrass, Finely Sliced
30 gms Galangal Root, Sliced
2 pcs Kaffirlime Leaves
500 gms Chicken Breast, Sliced
80 gms Straw Mushrooms, Quartered
3 tbs Fish Sauce
3 tbs Lime Juice
3 pcs Bird Chillies, Crushed
400 gms Coconut Milk
Preparation:
- Bring chicken stock to the boil, add lemongrass, galangal and kaffirlime leaves.
- Pour in the coconut milk, add chicken and mushrooms and flavour with fish sauce, lime juice and chillies.
Serves 1
- 1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
- 1 Tbsp. vegetable oil, like canola
- 1/2 Tbsp. fish sauce(nam pla)
- 1 clove garlic, smashed with the side of a cleaver or knife
- 2 1/2 Tbsp. vegetable oil
- 2 cups cooked jasmine rice, at room temperature or from the refrigerator
- 1 egg, lightly beaten with 1/2 tsp. water
- 1 tsp. light soy sauce(Kikkoman or "Dragonfly brand" thin soy sauce)
- 1/2 tsp. fish sauce
- 1/4 tsp. ground black or white pepper
Ingredient
Makes 1 serving
FOR THE MARINADE
> 1 clove garlic, peeled
> 1¼2tsp light soy sauce
> 2 pinches ground white pepper
> 11¼2tbsp cashew nuts
> vegetable oil
> 150g/5oz chicken breast, skinned and cut into 1cm/1¼2in thick slices
> 2tbsp chicken stock
> 20g/3¼4oz Spanish onion, sliced
> 60g/2oz mixed red, green and yellow bell peppers, sliced
> 1 piece of a medium-sized carrot, about 3cm/11¼4in long, cut into julienne strips (matchsticks)
> 2 pieces baby corn, quartered
> 4 button mushrooms, quartered
A Thai food recipe from Thailand for 4 Persons
Ingredients:
- 400 gms Mixed Vegetables, Sliced
- 4 Garlic Cloves, Crushed
- 3 tbs Cooking Oil
- 6 tbs Chicken Stock
- 6 tbs Oyster Sauce
- 2 tbs Sugar
- 1 tbs White Soy Sauce
Preparation :
- Boil the harder type of vegetables (carrot, cauliflower) for 10 seconds in water and drain.
- Heat the oil in a wok; stir-fry all vegetables together with the garlic.
A beguilingly simple and attractive-looking soup with a clear stock base
Ingredient
Make 4 bowls
> 4 small green chillies
> 2 coriander roots and stems
> 600ml/1 pint/21¼2 cups chicken stock
> 12 thin slivers galangal
> 2 stems lemongrass, finely chopped
> 4 kaffir lime leaves
> 8 small button mushrooms, quartered
> 8 king prawns, shelled, deveined and headless but with tail attached
> 2tbsp fish sauce
> 11¼2tbsp lemon juice
> 1¼2tbsp Nam Prik Phao
Vatch's Thai Street Food
