Red Chicken Curry
Chicken Red Curry (Gaeng Phet Gai) is one of the most vibrant and aromatic dishes of Thai cuisine. Its distinctive feature is its rich red color and characteristic spiciness, imparted by the paste made from dried red chilies. The preparation begins with stir-frying the red curry paste, which includes aromatic ingredients such as lemongrass, galangal, shallots, garlic, shrimp paste, and, of course, a generous amount of red chilies. This paste is then mixed with rich coconut milk, creating a velvety, aromatic sauce. Tender pieces of chicken (usually white meat – breast or thighs) and vegetables such as Thai eggplants (large, round), green beans, or sweet bell peppers are added to this sauce, providing texture and freshness. The final touch is the addition of fresh Thai basil leaves, which give the dish a unique anise-like aroma. Red curry is traditionally served with steamed rice (jasmine), which perfectly absorbs the fragrant sauce