Gaang Phet Gai means hot chicken curry.
\nRed 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.
\nI have used chicken in this dish, but beef, pork or shrimp are also popular meats to have with a Red Thai curry.
\nRed Thai curry paste used for this dish is widely available ready prepared and easy to use.<\/p>\n
<\/p>\n
Ingredients for 2-3 people: <\/strong> How to Make Gaang Phet Gai:<\/strong> Garnish the red Thai curry with coriander and serve with rice.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,1],"tags":[26,46,5],"_links":{"self":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/333"}],"collection":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/comments?post=333"}],"version-history":[{"count":4,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/333\/revisions"}],"predecessor-version":[{"id":337,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/333\/revisions\/337"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media\/335"}],"wp:attachment":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media?parent=333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/categories?post=333"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/tags?post=333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nOil
\n4 cloves of garlic
\n1 onion
\n3 fresh chillies (optional)
\n1-2 heaped tbls Red Thai curry paste \u2013 depending on how hot you want the curry
\n150ml chicken stock
\n200ml coconut milk
\n2tbls fish sauce
\n3tbls lime juice
\n1tbls brown sugar
\n200g chicken, chopped into pieces
\n50g water chestnuts, sliced
\nYour 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)
\nHandful of Coriander, with some to serve<\/p>\n
\nHeat the oil in a pan and cook the onion, garlic and chilli, if using, until the garlic becomes fragrant.
\nAdd in 1-2 tbls red Thai curry paste and cook for a further 30 secs
\nAdd the chicken pieces with a dash of water and cook until chicken is sealed.
\nAdd 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)
\nAdd 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)
\nSimmer for 10 mins.
\nAdd the water chestnuts into the dish in the last few minutes of cooking.
\nTaste and season if necessary
\nLastly add in the coriander, reserving some to sprinkle on top of the curry, take off the heat.<\/p>\n