33min 4 ppl
Gaeng Daeng Gai
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 8 steps
Medium: 31–60 min or 7–12 steps
780 kcalper person
Protein 29g
Carbs 35g
Fats 58g
About this dish
A rich red curry of chicken and Thai aubergine, the paste fried in coconut cream until the oil separates, finished with makrut lime leaves and fistfuls of Thai basil.
Allergy Info
Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Makrut lime leavestorn4 leaves
- Thai auberginesquartered200 g
- Bird's Eye Chilliessliced3
- Thai basilleaves picked20 g
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into bite-sized pieces500 g
Tins & Jars
- Thai red curry paste4 tbsp
- Coconut cream200 ml
- Coconut Milk400 ml
Dried Goods
- Palm sugargrated1 tbsp
- Jasmine ricecooked according to packet instructions, to serve300 g
Oils & Condiments
- Fish sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the chicken into bite-sized pieces.
Approx. 3 minutes
2
Tear the makrut lime leaves, quarter the aubergines and slice the chillies.
Approx. 5 minutes
3
Heat the coconut cream in a wok over medium heat and fry the red curry paste for 3 minutes until fragrant and the oil separates.
Approx. 3 minutes
4
Add the chicken and stir-fry for 5 minutes until coated and starting to firm up.
Approx. 5 minutes
5
Pour in the coconut milk and add the makrut lime leaves, then simmer for 10 minutes until the chicken is cooked through and reads 74°C on a meat thermometer.
Approx. 10 minutes
6
Add the aubergines and simmer for 5 minutes until tender.
Approx. 5 minutes
7
Stir in the fish sauce and palm sugar, then taste and adjust the seasoning.
Approx. 2 minutes
8
Remove from the heat, stir in half the basil and chillies, and divide the cooked rice between bowls, ladling the curry over the top and scattering with the remaining basil and chillies.
Approx. 3 minutes
