Gaeng phed kai - red chicken curry
Ingredients	Pictured above; Beef Find great prices on similar books The Best of Vietnamese & Thai Cooking Thai Food Thailand: The Beautiful Cookbook
Curry Paste
6 dried red chilies
3 tablespoons of crushed garlic
2 teaspoon chopped ginger
1 tablespoon sliced lemon grass
half teaspoon zest of a lime
1 teaspoon chopped coriander
1 tablespoon dried coriander powder
1 teaspoon roasted cumin seeds
5 black pepper corns
1 tablespoon of fish sauce
1 teaspoon shrimp paste (kapi)
The Chicken Curry
500 g of bite size chicken pieces
half a cup of coconut milk
2 lime leaves
1 tablespoon sweet basil
2 tablespoon fish sauce
1 tablespoon palm sugar
12 green beans cut into pieces
12 baby corn
12 snow peas

Directions

The Curry Paste

Mix all the ingredients in a mortar or a food processor, This can be stored for weeks in an airtight container refrigerated.
 

The Chicken Curry

The chicken can be substituted for any type of meat, eg beef, pork, prawns, fish, lobster.

In a hot wok with a little oil stir fry small amounts of chicken until brown but not cooked.

Remove from wok and add the curry paste that you made earlier and briefly fry until fragrant.

Add the chicken to the curry paste and stir in well followed by the coconut milk.

Add the lime leaves, palm sugar, fish sauce and simmer for about 20 minutes.

Add the beans and the corn and cook another 5 minutes.

Add the snow peas and sweet basil, stir in and serve with rice.