Thailand

Thai Red Curry

Name: Thai Red Curry
Total time: 40 min
Yield: 3
Cuisine: Thailand
Ingredients: 400 g Chicken breast, sliced; 3 tbsp Red curry paste; 400 ml Coconut milk; 150 g Bamboo shoots; 4 Kaffir lime leaves; 1 tbsp each Fish sauce & palm sugar; 1 handful Thai basil

Gaeng phet with coconut milk and red curry paste

Thai red curry (gaeng phet) takes its colour and heat from dried red chillies in the curry paste. It is among the best-known curries of central Thailand.

Coconut milk tempers the heat; with chicken, bamboo and Thai basil it becomes an aromatic, balanced curry for any day.

Servings3

Time40 min

LevelMedium

Ingredients

Chicken breast, sliced400 g
Red curry paste3 tbsp
Coconut milk400 ml
Bamboo shoots150 g
Kaffir lime leaves4
Fish sauce & palm sugar1 tbsp each
Thai basil1 handful

★ = available authentic in the Asia Boutique

Preparation

Heat the thick coconut cream until the oil separates.
Fry the curry paste in it until fragrant.
Add the chicken and sear briefly.
Add the remaining coconut milk, bamboo and lime leaves.
Season with fish sauce and palm sugar, fold in basil.

Make it original

Red curry paste, kaffir lime and palm sugar are in the Asia Boutique.

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