Gaeng Ped Gai...

AKA Thai Red Curry with Chicken. This was the second course in last nights coconut extravaganza. There's not much to say about this as I'm sure nearly every one of you have had red curry at one point or another.

Something tells me that if any of you ever attempt a recipe, this is the one!

Slice 1.5 lbs of boneless, skinless chicken thighs into bite size pieces. You can use chicken breast if you want but, in my opinion, chicken breast tastes like $h!t compared to thigh. Set aside.

Open two 19 oz cans of coconut milk. Scoop some of the thicker coconut milk from the top of the cans and plop into a heated pan. I used my trusty wok. Allow to bubble for a minute and then drop in 4-6 tablespoons of red curry paste. The first time you make this, maybe split the difference. Allow to fry for a few minutes. You really want to be able to smell the aroma of the curry paste. Here's a picture of my coconut milk/curry paste mixture cooking down:

Add your sliced chicken and give everything a good mix. You want to coat the chicken. Let the chicken cook until it's changed color from raw to white.

Add the rest of the coconut milk. Give it a good stir and bring to a boil. Drop the heat to a mild simmer and let cook for 10 minutes.

While the curry is cooking, grab your Thai basil. Here's a picture:

De-stem the leaves. I usually go berserk with the stuff because I love it. However, you might want to settle for about a cup of leaves. This is optional but I also mince a few tablespoons of Thai-bird chiles.

Once the chicken is cooked through, usually around ten minutes, add a handful of lime leaves. Add fish sauce to taste. Start with 3 tablespoons and work your way up. Simmer for a few more minutes and turn off the heat. Toss in the minced chiles and basil leaves, stir and serve with PLENTY of rice and lime wedges.

Time- About 25 minutes.

Food cost:
Chicken- $3.36
Coconut Milk- $2.00
Incidentals- $1.00
Total- $6.36
Serves 6.