Kaeng Phet Gai (Thai Red Curry with Chicken)

Name: Kaeng Phet Gai (Thai Red Curry with Chicken)
Total time: 1 h
Yield: 4
Cuisine: Thai (Central)
Ingredients: 10 Dried red spur chillies, deseeded and soaked; 4 Shallots, chopped; 5 Garlic cloves; 2 stalks Lemongrass, sliced thin; 2 cm Galangal, chopped; 1 tsp Kaffir lime zest; 2 Coriander root, chopped; 1 tsp each Coriander seed and cumin, toasted and ground; ½ tsp White peppercorns; 1 tsp Shrimp paste; 1 tsp Salt; 800 ml Coconut milk, unshaken so the cream sits on top; 500 g Chicken thigh, boneless, sliced; 150 g Bamboo shoots, sliced; 6 Thai aubergines, quartered (or pea aubergines); 2 tbsp Fish sauce; 1 tbsp Palm sugar; 4 Kaffir lime leaves, torn; 1 cup Thai basil leaves; 1 Red chilli, sliced, to finish

Red curry paste fried in cracked coconut cream until the oil turns red, then chicken, coconut milk, bamboo shoots, Thai aubergines and a handful of basil. The template Thai curry — hotter than green, simpler than massaman — and the one worth learning to make the paste for.

出典

レシピ提供 Central Thai home kitchens · 🏺 伝統 · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · the template curry — An ownerless traditional dish, so no cook is credited. The cited article confirms red curry (kaeng phet, 'spicy curry') as a Thai dish of red curry paste cooked in coconut milk with meat such as chicken, beef, pork, duck or shrimp, or tofu. The paste recipe, the cracked-cream method, timings and quantities are this book's own.

Wikipediaで背景を読む ↗

作っているところを見る · 動画3本

The Spice Odyssey Pailin's Kitchen Cook Thai with Mumu

⏱ 60 分🍽 4人分🔥 540 kcal🇹🇭 タイ🌶️🌶️🌶️

乳製品不使用グルテンフリー

作り方

Paste: pound the salt and chillies in a mortar to a rough paste, then add the lemongrass, galangal, lime zest, coriander root and garlic one at a time, pounding each in. Finish with the shallots, ground spices, pepper and shrimp paste. Fifteen minutes of pounding, or a blender with a spoon of water.
💡 Hard things first, wet things last. Pound in that order and the paste comes out smooth; throw it all in at once and the lemongrass stays as strings you will find in your teeth.
Spoon the thick cream off the top of the coconut milk into a wok and boil it over medium heat 5–8 minutes until it splits and beads of clear oil appear.
Add 3 tablespoons of the paste and fry in the oil 3 minutes until the oil turns red and the kitchen smells of chilli and lime leaf. Add the chicken and turn it in the paste 2 minutes.
Pour in the remaining coconut milk, the bamboo shoots, aubergines, fish sauce, palm sugar and lime leaves. Simmer 12 minutes until the chicken is cooked and the aubergines are soft but whole.
Off the heat, stir in the basil. Top with sliced chilli and a spoon of coconut cream. Serve with jasmine rice.

💡 コツ

Leftover paste keeps two weeks in the fridge under a film of oil, or freezes in tablespoon lumps. Three tablespoons per 800 ml of coconut milk is the ratio.
Duck, pork or prawns take the same curry. Roast duck with lychee or pineapple is the restaurant version, and a good one.