Chicken curry of Gang Gai in Thailand

Chicken curry is very common in Thailand. Thai people used to taking it almost every day. You will get this at any street vendors roaming in Thailand. Chicken curry is best goes with rice or ‘kanom jeen’ noodles. The popularity of this chicken curry can be seen in the temples where Thai people bring classic dishes like chicken curry to feed various temple patrons and Buddhists monks. Chicken curry can also be a good dish for your guests. This is very easy to prepare and ingredients are also very simple. It requires three cups water, two tablespoons fish sauce, one cup coconut milk, three to five springs of Thai basil, one and half pound eggplant, one tablespoon red curry paste and one chicken breast.

Thai eggplants are usually golf ball sized but you will not get this always. So, regular eggplants will do which are readily available in the supermarkets. Chicken should be cut into pieces. If the chicken is with bones, thighs and legs can be used as bones make this chicken curry tastier.

A first half of the coconut milk should be poured in a pot. The heat can be set at medium low heat. Red curry paste should be added, followed by mixing the paste with the coconut milk. The mix should be stirred continuously. If it is splattering too much, the heat can be lowered. Chicken is usually added when red oil bubbles on top. Curry sauce is usually used to coat chicken. When the chicken is completely cooked and the flesh turns white, you can add eggplant. Rest of the coconut milk, fish sauce and water can be added later. The dish should be boiled till the eggplants become dark. The thickness of the curry depends on the amount of time you are boiling the dish as because the eggplant thickens the sauce. The basil leaves should be added just before serving. These should be quickly submerged to preserve the color. Your dish is ready to serve with rice noodles or rice.