Red Chicken Curry

Ingredients for 4 servings:

• 15 chili peppers
• 10 garlic cloves
• 4 tbsp lemongrass
• 1 tsp lime(s), grated zest
• 1 tsp shrimp paste
• 14 slice(s) galangal or ginger
• 100 g shallot(s)
• 500 g chicken breast fillet(s), cut into cubes
• 80 g eggplant(s), cut into cubes
• 450 ml water
• 200 g yogurt
• 70 ml fish sauce
• 10 kaffir lime leaves, cut into strips
• 40 g bell pepper(s), diced
• 4 chili peppers, cut into fine strips
• 40 grains of pepper, pickled green
• 3 tbsp corn flour
• 1 pinch(s) of sugar
• 30 basil leaves (preferably Thai basil)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Gaeng Phed Gai

Soak the red chilies in cold water until soft. Remove and dry on kitchen paper. For the red curry paste, combine the soaked chilies, garlic, lemongrass, lime zest, shrimp paste, galangal or ginger, and shallots in a mortar and pestle or a blender until a fine paste forms. Heat a little oil in a small pan and fry the curry paste until intensely fragrant, then remove and set aside. For the curry, fry the eggplant cubes in a wok or large pan with oil. Remove, then fry the chicken cubes in the hot oil. Add the curry paste and toss the chicken until coated. Add water and add the eggplant cubes. Cook for about 4 minutes. Add the yogurt and mix well. Season with sugar and fish sauce. Add the kaffir lime leaves, diced bell peppers, chili strips, and green peppercorns and bring to a boil. Stir in the mixed corn flour, bring to a boil and serve with fresh Thai basil leaves.