A simple version of Thai Red Curry Chicken [Gaeng Phet Kai] with home made Red Curry paste [please refer to previous post]. I prepared the paste earlier and use it to cook several different dishes [will be posting the recipes later]. One of them is this curry . The others are Zha Jiang [see recipe here] - spicy minced meat sauce, Red Curry Apple Fried Rice, Red Curry Prawn Spring Rolls and Tod Mun [fried fish cakes] etc.
For this curry, I have slightly modified the method of cooking, a healthier version in which I used plain yoghurt to replace the coconut milk. The use of fish sauce, palm sugar as seasoning, basil leaves and kaffir lime leaves really enhance its flavours. The taste is really different from the curries using curry powders. I had my hubby's thumbs up for this curry.
500 gm chicken thighs - skin removed and cut bite size pieces
4 tbsp Thai Red Curry Paste [see this post]
1 red chilli - halved and seeded [I used 2 small red chilli]
1 green chilli - halved and seeded [I used 2 small green chilli]
200 ml thin coconut milk [I replace with 125 ml water]
50 ml thick coconut milk [I replace with 125 ml plain yoghurt]
4-5 kaffir lime leaves - torn
1-2 stalks basil leaves - stems removed
1 tbsp fish sauce to taste
1/2 - 1 tbsp palm sugar
- Heat a non stick, add in the marinated chicken pieces. Fry until firm.
- Add in the chillies and water, bring to boil. Add in yoghurt. Bring to boil, add in seasoning to taste.
- Then lower heat to simmer until chicken is tender and gravy is reduced to the consistency preferred.
- Off heat and stir in the kaffir lime leaves.
- Dish out to serve with plain white rice. Garnish with basil leaves.This post is linked to the event, Little Thumbs Up [June 2013 - Curry powder and paste] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Miss B of Everybody Eats Well in Flanders.