Kaeng Phed Gai – Red Curry with Chicken
2/3 lb (300g) chicken, cut into bitesize pieces
1/2 onion, chopped
1 T vegetable oil
1-2 T red curry paste
14 oz (400mL) can of coconut milk
1 can bamboo strips
2 T fish sauce
1 tsp palm sugar (or light brown or white sugar)
1/4 tsp curry powder
1/4 tsp paprika
Heat a wok or pan to medium. Add the oil. When hot add the thick cream from the top of the can of coconut milk and the red curry paste. Stir until smooth. Add the chicken and onions and cook until meat is no longer pink. Raise the temperature to medium-high and add the rest of the coconut milk, bamboo strips, fish sauce, palm sugar, curry powder and paprika. Bring to a boil, stirring occasionally. Taste and correct spices. Lower temperature and keep at a simmer for 30 minutes. Refrigerate for a couple hours to overnight for best results. Warm on stove before serving, but don’t let it boil again. Serve over rice.
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Note: I did not add the onions because I was cooking for a nursing mother
Christina cooking Thai Chicken and Red Curry
Recipe for Red Curry Paste from True Thai: The Modern Art of Thai Cooking.
1 package (3 oz) dried red New Mexico chilies
12 small dried Japanese chilies
1 T whole coriander seed
1 1/2 T shrimp paste (kapi), wrapped neatly in a double layer of aluminum foil
3/4 cup chopped shallots
1/2 cup peeled whole garlic cloves
1/2 T minced fresh Kaffir lime peel or domestic lime peel
2 large stalks lemon grass, tough outer leaves discarded, lower stalks trimmed to 3 inches and finely sliced
1/3 cup finely chopped, peeled fresh Siamese ginger (galanga or kha) or common ginger
Stem the New Mexico chilies and shake out most of the seeds. Cut them in half lengthwise and remove any tough ribs. Cut into 3/4 inch pieces and put them in a bowl. Stem the Japanese chilies, shake out most of the seeds, and cut them into small pieces. Add to the bowl with the other chilies. Add water to cover and soak for 30 minutes.
Meanwhile, dry roast the coriander seed in a small skillet over medium heat for 3 to 5 minutes, until toasty and aromatic, shaking the pan often to prevent burning. Transfer the coriander seed to a small bowl and set aside to cool.
Set the skilet back over medium heat and place the foil-wrapped shrimp paste in the skillet. Cook for 5 minutes until aromatic, turning over once or twice. Set aside to cool.
Put the roasted coriander seed in a large, heavy mortar and grind to a powder. Transfer the coriander to the bowl of a food processor fitted with a metal blade.
Combine the minced lime peel, lemon grass, and ginger in the mortar and pound for a minute or so to break down the fibers. Transfer to the food processor.
Unwrap and add the shrimp paste to the food processor.
Drain the chilies, reserving about 1/2 cup of the liquid. Add the chilies to the food processor.
Process until a rich, moist paste forms, scraping down the sides occasionally. Add a few tablespoons of the chili-soaking liquid now and then, if needed.
Paste can be stored in an airtight container in the fridge for 1 month, or in the freezer for 3 months.