Gaeng Phet (Thai Red Curry)

Ingredients

• 500 g chicken thigh (sliced) 

• 1 ½ cup coconut milk (1 cup separated) 

• 4-6 tbsp red curry paste 

• 1 cup chicken stock 

• 1 red bell pepper (sliced) 

• 1 cup basil leaves 

• 6 lime leaves 

• 3 tbsp palm sugar 

• 2 tbsp fish sauce

• Few red chilies 

Preparation

1. Heat up ½ cup of coconut milk till light bubbles form. 

2. Add in red curry paste and break apart till combined with the coconut milk. 

3. Add the chicken with a little bit of chicken stock and  mix with the paste mixture. 

4. Once the chicken is tender, add the rest of the chicken stock, 1 cup of coconut milk, lime leaves, red chilies, fish sauce, and sugar and mix. 

5. Stir slightly so everything gets incorporated.  

6. When there is a slight boil add in the red bell peppers and basil leaves. 

7. Taste to see if you need more sugar and add it according to taste.

8. Serve with jasmine rice and enjoy!