Thai Food

Gaang Phet Gai means hot chicken curry.
Red curry is the hottest of all the Thai curries and one of the most popular and versatile curries in Thailand as well as the West.
I have used chicken in this dish, but beef, pork or shrimp are also popular meats to have with a Red Thai curry.
Red Thai curry paste used for this dish is widely available ready prepared and easy to use.

Ingredients for 2-3 people:
Oil
4 cloves of garlic
1 onion
3 fresh chillies (optional)
1-2 heaped tbls Red Thai curry paste – depending on how hot you want the curry
150ml chicken stock
200ml coconut milk
2tbls fish sauce
3tbls lime juice
1tbls brown sugar
200g chicken, chopped into pieces
50g water chestnuts, sliced
Your choice of vegetables, for this recipe I used carrot and potato but Red Thai curry is great with fresh red pepper and mange tout or sugar snap peas. (optional)
Handful of Coriander, with some to serve

How to Make Gaang Phet Gai:
Heat the oil in a pan and cook the onion, garlic and chilli, if using, until the garlic becomes fragrant.
Add in 1-2 tbls red Thai curry paste and cook for a further 30 secs
Add the chicken pieces with a dash of water and cook until chicken is sealed.
Add the potato and carrot with the chicken stock and cook for 15 minutes, until vegetables are tender. (if you are using softer vegetables, ie. Red pepper, do not add these in until later)
Add the fish sauce, lime juice and sugar. Stir well then add the coconut milk (along with any other vegetables you are using, pepper/mange tout)
Simmer for 10 mins.
Add the water chestnuts into the dish in the last few minutes of cooking.
Taste and season if necessary
Lastly add in the coriander, reserving some to sprinkle on top of the curry, take off the heat.

Garnish the red Thai curry with coriander and serve with rice.