แกงเผ็ดไก่ (Gaeng Ped Gai)
Spice up your dinner with this rich and creamy Thai curry that's bursting with flavor!
Begin by slicing the chicken into bite-sized pieces and set aside.
In a large skillet or wok, heat 1 tablespoon of oil over medium heat.
Add the red curry paste to the skillet and stir-fry for about 1-2 minutes until fragrant.
Next, add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring until they turn white and start to cook through.
Pour in the coconut milk, followed by the fish sauce and sugar. Stir to combine.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Add the spinach and sliced bell pepper, cooking for an additional 3-5 minutes until the vegetables are tender and the spinach is wilted.
Finish by stirring in the fresh basil for color and flavor.
Serve hot over steamed rice or noodles and enjoy your meal!
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- Swap chicken for tofu or shrimp for a different protein option.
- Add a splash of lime juice for a zesty kick before serving.
- Create a curry sandwich by serving the curry in a freshly toasted baguette.
- Use light coconut milk for a lighter dish without sacrificing flavor.
- Adjust the spice level by adding more or less curry paste according to your taste.
- Try adding bamboo shoots or Thai eggplant for extra texture and flavor.
- fat: 15 grams
- protein: 25 grams
- calories: 300
- carbohydrates: 20 grams
This dish offers a balance of protein and healthy fats while providing a variety of vitamins from the vegetables.
