Saturday, September 13, 2008

Chicken Curry - Gang Gai

Great Thai chicken recipe to try...a tasty one !
  • 3 cups water
  • 3-5 sprigs Thai basil
  • 2 tablespoons fish sauce
  • 1/2 lb eggplant
  • 1 tablespoon red curry paste
  • 1 cup coconut milk
  • 1 chicken breast

Regular eggplants that you find in supermarkets are a good. f you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash
and pick the basil leaves.Cut up the chicken into bite size pieces. If you have this dish in
Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the
leaves are submerged quickly in the curry to preserve the color.Serve hot with rice or rice noodles. And the Thai chicken curry is ready to serve...nice and tasty !

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