Photograph of the finished Kaeng pa gai

Thailand · Cà ri rừng gà không cốt dừa Kaeng pa gai

Kaeng pa gai

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.6 lb
  • Photograph of Red curry sauce Red curry sauce 6.3 oz
  • Photograph of Krachai fingerroot Krachai fingerroot 4.9 oz
  • Photograph of Small white aubergine Small white aubergine 14.1 oz
  • Photograph of Long beans Long beans 11.3 oz
  • Photograph of Thai lime leaves Thai lime leaves 32 leaves
  • Photograph of Green peppercorns Green peppercorns 2.8 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Italian basil Italian basil 4.2 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking