Thai red curry with chicken and jasmine rice – Gang Ped Gai (video)

Thai red curry with chicken and jasmine rice is a delicious dish and easy to make. Bring the flavors of Thailand into your dining room! If you want it a little less spicy, put less curry or chili pepper in the sauce.

Thai cuisine is very diverse and uses a wide variety of ingredients, herbs and spices. Thai dishes are characterized by an attempt to combine five fundamental taste sensations in a meal, and sometimes also within one dish: hot (spicy), sour, sweet, salty and (optionally) bitter. The enthusiastic use of large quantities of fresh herbs in dishes is also a characteristic of Thai cuisine.

Thai red curry with chicken and jasmine rice is a classic dish from Thai cuisine and is known for its rich and aromatic taste. The curry combines the spiciness of red chili peppers with the creaminess of coconut milk and the flavors of typical Thai herbs such as lemongrass, galangal root and kaffir lime leaves. Chicken, as the main meat, is gently simmered in the curry, leaving it wonderfully tender and infused with spicy flavor. The curry is usually served with jasmine rice, a fragrant type of rice that nicely balances the spicy dish. Together they form a perfectly harmonious dish. The Thai name for red curry with chicken is “แกงเผ็ดไก่” (Gang Ped Gai).

Thai red curry with chicken and jasmine rice

Ingredients:

• 500 g chicken breast
• 250 ml chicken
• 500 ml coconut milk
• 1 tbsp red curry
• 1 tbsp coconut oil
• 150 g bamboo stems
• 4 kaffir lime leaves
• 2 stalks of lemongrass
• 4 cm ginger
• 2 tbsp fish sauce
• 1 tsp cane sugar
• ½ bone of Thai basil
• ½ bone coriander
• 3 cups of jasmine rice
• 2 tbsp jasmine tea
• 10 baby corn
• 10 Thai long beans
• 1 red peppers
• 1 tomato
• 1 lime
• 1 onion
• 1 red chili pepper

Preparation:

1. Soak the rice in water for two hours.
2. Beat the chicken breasts until tender. Cut into pieces. Sear in some coconut oil.
3. Bring the rice to a boil with a bag of jasmine tea.
4. Add the finely chopped onion. Finely chop the pepper and the lemongrass stalks lengthwise. Add them to the chicken. Add 4 kaffir leaves and a tablespoon of red curry. 
5. Deglaze with 250 ml chicken stock and 500 ml coconut milk. Add a tablespoon of fish sauce, two inches of finely chopped ginger, baby corn cut in half, and Thai long beans. Cut a tomato and bell pepper into pieces and add to the curry. 
6. Let simmer for a few more minutes.
7. Cut a lime into wedges. Remove the leaves from the Thai basil. Finely chop with the coriander.
8. Put the rice in a bowl with some red curry. Garnish with the fresh herbs and lime.

Video: