By Komal Gambhir
Ingredients
Kaeng Kai means chicken curry. This recipe is for 2-4 servings.
3 cups water
3-5 branch thai basil
2 tbsp. fish sauce or salt to taste
1/2 lb eggplant
1 tbsp. red curry paste
1 cup coconut milk
1 chicken breast
Method
- Cut chicken into bite-size pieces and discard bones.
- Pour half of the coconut milk into a large pot and bring to medium heat.
- Then add red curry paste and stir constantly.
- Add chicken when red oil bubbles on top.
- Add the eggplant when chicken starts to turn white.
- Add remaining coconut milk, water & fish sauce or salt.
- Boil till eggplants become tender.
- Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the colour.
- Serve hot with rice or rice noodles.
Thai Dishes
Non Veggies Index
