Red Curry with Chicken and Potatoes

Last night we cooked a Thai red curry with chicken and potatoes, known as “Gaeng Phed Gai Man Farang” ( แกงเผ็ดไก่มันฝรั่ง ). This Thai curry was delicious again, which is why I want to share the recipe with you.

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Preparation

First, cut the chicken breast fillet into bite-sized pieces. Then peel the potatoes and cut them into bite-sized pieces as well. Next, remove the ends of the string beans and cut them into about three centimeter long pieces.

Now add the oil to a wok or large pan and fry the curry paste while stirring constantly until it releases its full aroma. Then dilute it with coconut milk.

Then reduce the heat slightly and let the curry simmer briefly before adding the palm sugar and fish sauce and stirring both in. Then add the beans and potatoes and let everything simmer together for ten minutes.

Next, add the meat and let the curry simmer for about five more minutes until the meat, beans, and potatoes are cooked but the vegetables are still slightly firm. Meanwhile, cut the chili into fine rings and pick the Thai basil leaves from their stems.

Finally, garnish the finished Gaeng Phed Gai Man Farang with basil leaves and chili rings and serve immediately with steaming hot jasmine rice.

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Promo code:
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