Red Curry (Gaeng Phet ) – Crafts to Crumbs

Name: Red Curry (Gaeng Phet ) – Crafts to Crumbs
Ingredients: 1 lb chicken breast, thinly sliced (I used chicken breasts); 1 can (15 oz.) stir fry vegetables**; 1 can (13.5 oz) unsweetened coconut milk; 6-8 Thai eggplants, stems removed and cut into quarters or sixths, depending on size; 1 bunch Thai basil, stems removed; 3 heaping tablespoons red curry paste (2 oz); ½ red bell pepper, julienned or cut into 1-inch pieces; 1 medium onion, cut into eighths,; ½ teaspoon salt; 2 tablespoons fish sauce; 3 cups water; 1 ¼ teaspoon sugar; 1 stalk lemongrass, cut into small pieces 3 cloves of garlic (2-3 large cloves or 3-4 smaller cloves)*; 2-3 Thai chilies (adjust to taste); ½ teaspoon MSG (optional)

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This is mom’s Lao style red curry, gaeng phet. It still features the spices, the aromatics, coconut, but with mom’s special addition. Unlike the Thai version, m

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Ingredients

1 lb chicken breast, thinly sliced (I used chicken breasts)
1 can (15 oz.) stir fry vegetables**
1 can (13.5 oz) unsweetened coconut milk
6-8 Thai eggplants, stems removed and cut into quarters or sixths, depending on size
1 bunch Thai basil, stems removed
3 heaping tablespoons red curry paste (2 oz)
½ red bell pepper, julienned or cut into 1-inch pieces
1 medium onion, cut into eighths,
½ teaspoon salt
2 tablespoons fish sauce
3 cups water
1 ¼ teaspoon sugar
1 stalk lemongrass, cut into small pieces 3 cloves of garlic (2-3 large cloves or 3-4 smaller cloves)*
2-3 Thai chilies (adjust to taste)
½ teaspoon MSG (optional)