Thai food recipesGaeng Daeng Gai Huge amounts of fresh or dried red Asian chilies are crushed with garlic, shallots, blue ginger, and lemongrass. Together, these ingredients form the base of the red curry paste. The chicken breast slices obtain a nice strong red curry flavor before being mixed with creamy coconut milk. Eggplant, mushrooms, or tomatoes are added and simmered slowly in the coconut milk. A nice touch of fresh kaffir lime and sweet basil leaves give balance to the creamy curry scent and the dish is served with steamed jasmine rice.

ingredient
1/2 broiler
hatch 1 child
Pork Blood* 1 piece
Red curry paste 2 scoops
1000 grams of coconut milk
1000 grams of water
10 kaffir lime leaves
basil 1 bunch
10 fresh peppers
season with
fish sauce 1 ladle
2 tablespoons of palm sugar
1 tablespoon Knorr
MSG 1 tablespoon

method
Preparation time: 30 minutes
Cooking time: 45 minutes
1
Prepare the eggplant, chili, chicken, wash thoroughly and cut into pieces. Prepare curry paste, coconut milk, basil leaves.

2
Put a little coconut milk in the pot, add the curry paste and stir fry the onion hair. Start the coconut milk to simmer until it breaks. Add the chicken meat and stir together. Add the brine eggplant, eggplant. Wait for everything to be seasoned with seasonings. Taste the flavor you like.

3
After boiling, turn off the gas and add basil leaves. You can eat together with rice and rice noodles.