The central Thai classic, gaeng phed gai, made the way a Bangkok kitchen makes it: paste fried in cracked coconut cream until the oil turns red.
Serves 4 · Time 30 minutes
Ingredients
Serves
- 3 tbsp
-
400 ml
coconut milk
-
500 g
chicken thigh, sliced
-
150 g
bamboo shoots, drained
-
4
kaffir lime leaves, torn
-
1 tbsp
palm sugar
-
1 tbsp
fish sauce (or soy)
-
a handful of Thai basil
-
1
red spur chilli, sliced
Method
-
Open the coconut milk without shaking; spoon the thick cream into a hot wok and cook until it separates and glistens.
-
Add the curry paste and fry two minutes, stirring, until fragrant and the oil turns red.
-
Add the chicken and coat in the paste; cook three minutes.
-
Add the remaining coconut milk, bamboo shoots and lime leaves; simmer ten minutes.
-
Season with palm sugar and fish sauce; taste for balance.
-
Off the heat, stir in the basil and sliced chilli. Serve with jasmine rice.
