Recipe Details

Gaeng Gari Gai - Chicken Curry

Ingredients

• 12 ounces sliced chicken breast
• 1 16 ounces can of coconut milk
• 12 ounces water or chicken stock
• 2 tablespoons ground peanuts
• 1 tablespoon sugar, optional
• fish sauce to taste or a dash of salt to taste
• 4 to 5 Thai basil leaves
• 2 ounces yellow curry paste
• 1-2 teaspoon ground red chili, add to taste only

Method

Start heating a sauteed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, chicken, water or stock and the rest of the coconut milk and mix together. When the chicken is almost finished, add the fish sauce, peanuts, basil, red chili and bell peppers. Let simmer for 10 minutes and serve.