Asia:
Laos:
Laotian Gaeng Phet Gai (Lao Style Red Curry with Chicken)
INGREDIENTS:
4 lbs bone-in, skin-on chicken thighs
4 oz red curry paste
6 garlic cloves, minced
13.5 oz (1 can) coconut milk
10 oz canned bamboo shoots, drained
10 oz canned baby corn, drained
4-5 cups water
6 kaffir lime leaves
1 tbsp MSG
1 tbsp sugar
2 tbsp fish sauce
10 oz canned quail eggs
2 russet potatoes, chopped
2 large carrots, chopped
½ cup Asian basil leaves
INSTRUCTIONS:
Remove the skin from the chicken thighs, cut the meat into bite-sized pieces, and separate the bones.
In a large pot over medium-high heat, cook the chicken skin until crispy, then remove it from the pot.
Using the remaining chicken oil in the pot, add the red curry paste and minced garlic. Sauté on low heat for 5 minutes, stirring occasionally.
Pour in half of the coconut milk and mix well.
Add the diced chicken meat and bones, then pour in the remaining coconut milk. Bring the mixture to a boil.
Stir in the diced bamboo shoots and baby corn.
Pour in the cups of water, add the lime leaves, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
Season the curry with MSG, sugar, and fish sauce. Mix well.
Add the quail eggs, chopped potatoes, carrots, and Asian basil. Mix thoroughly and bring to a low simmer. Cover and cook for 15 minutes.
Taste and adjust the seasoning with more fish sauce if needed.
Serve with jasmine rice and ground bird eye chili peppers for an enjoyable meal.
