Quick red chicken curry (gang ped gai) from Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (page 210) by Jeffrey Alford and Naomi Duguid

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on March 12, 2015

    I found the curry sauce to only taste of chiles and coconut milk. There were not the complexity that I expect from a Thai curry. This also was rather soupy.

  • sherrib on August 13, 2014

    Quick Red Chicken Curry p.210 I made this after I finally finished making the Red Curry Paste (on the same page.) This dish was definitely quick, easy and delicious. Everyone in the family loved it (even though the red curry paste turned out too spicy for our tastes.) I omitted the kaffir lime leaves and the fresh chiles because I didn't have those. Also, my fresh red curry paste was missing shrimp paste so I added a tablespoon of tamari soy sauce to the curry to make up for the missing umami flavor. All in all, once you have the ingredients at hand, this is a very easy and delicious dish to put together in a very short amount of time.

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