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Gadang Pit (Red Curry Chicken)

Gadang Pit (Red Curry Chicken) is a traditional Laotian recipe for a classic curry of chicken in a spiced coconut milk base with mixed vegetables and holy basil. The full recipe is presented here and I hope you enjoy this classic Laotian version of: Red Curry Chicken (Gadang Pit).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesLaos Recipes



Ingredients:

2 tbsp vegetable oil
1/2 tbsp red curry paste
1kg chicken meat, cut into bite-sized pieces
1 tsp salt (or to taste)
2 tbsp fish sauce
1 tbsp palm sugar
400ml (1 tin) coconut milk
4 kaffir lime leaves
115g green beans, stringed and cut into 3cm lengths
250g sliced bamboo shoots
115g aubergines, peeled and cubed
2 spring onions, cut into 2cm lengths
250ml holy basil leaves

Method:

Place a wok on high heat, add the oil and when smoking use to stir-fry the red curry paste for 1 minutes. Now add the chicken pieces and stir-fry for 3 minutes.

At this point add the salt, fish sauce and sugar. Stir to combine and continue stir-frying for 3 minutes then add the coconut milk and the kaffir lime leaves. Stir to combine and bring the mixture to a boil then add the beans and bamboos shoots. Stir well once again and cook for 3 minutes more.

Now add the aubergine pieces and bring back to a simmer. Cover the wok and cook gently for 3 minutes more, before adding the spring onions and basil leaves. Stir to combine then turn the curry into a warmed serving dish.

Serve hot accompanied by rice, lettuce and cucumber.