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The Caterer

Kaeng Ped Gai

11 September 2006
Kaeng Ped Gai

Red curried chicken

(Serves two)

INGREDIENTS

Red curry paste
Oil
200ml coconutcream
15g palm sugar
5g krachai
Salt
200g chicken breast chopped
5g basil
2 red chillies split into three
20g pea aubergines

For the red curry paste (enough for six)

50g dried red chillies
15g shallots
15g garlic cloves
7g galangal
7g lemon grass
1 zest kaffir lime
1 chopped coriander root
2g cumin
3 coriander seeds
Salt
5g blachan (fermented shrimp paste)

METHOD

Grind the paste ingredients till smooth (if you use a food processor leave the paste to mature for a few hours before using).

Fry the paste in about 40ml of oil in a wok till fragrant. Add coconut cream palm sugar krachai plus salt and continue frying till the cream oils.

Add the chicken simmer till just cooked through then add the basil chilli and pea aubergines. Simmer for about five minutes more. Serve.

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