Kaeng pa gai

Method

1. 1 Sauté the red curry sauce in oil for 4 minutes until fragrant and flavorful.
2. 2 Kaeng pa is a forest curry, so it doesn't contain coconut milk, only water, and therefore it's much spicier.
3. 3 Add the chopped chicken pieces and stir-fry for 5 minutes, then pour in 700 ml of water.
4. 4 Cook for 15 minutes, then add the rice noodles, pickled eggplant, and long beans.
5. 5 Add whole green peppercorns and Thai lime leaves, then cook for 6 minutes.
6. 6 Add fish sauce and basil leaves when you turn off the heat.

With an appliance

• Pressure cooker 30 min

  Replace step 4: cook under high pressure for 8 minutes, then quickly release the pressure; add the vegetables and herbs when the lid is open.