Red Curry with Chicken and Potatoes (Gaeng Phed Gai Man Farang)
Red curry with chicken and potatoes, also known as "Gaeng Phed Gai Man Farang" (แกงเผ็ดไก่มันฝรั่ง), is a simple and delicious dish that can be prepared in no time.
If you can't get fresh snake beans, you can use fresh or frozen green beans as a substitute. These should be precooked or thawed before cooking.
Ingredients for 3 servings Red Curry with
Chicken and Potatoes
Preparing the curry is easy and quick, even for beginners in Thai cuisine.
Just follow my cooking instructions.
| Chicken breast fillet | 350 g |
| Potatoes | 3 large |
| Yardlong beans | approx. 60 g |
| Red Curry Paste | 3–4 tbsp |
| Coconut milk | 400 ml |
| Palm sugar | approx. 15 g |
| Fish sauce | 1 tbsp |
| Mild Thai chili | 1 large |
| Thai basil (Horapa) | 1 stalk |
Preparation
- Cut chicken breast fillet into bite-sized pieces.
- Peel potatoes and also cut into bite-sized pieces.
- Remove the ends of the yardlong beans and cut them into pieces about three centimeters long.
- Heat oil in a wok or large pan and fry the red curry paste, stirring constantly, until it develops its full aroma.
- Deglaze with coconut milk and mix well.
- Reduce the heat slightly and let the curry simmer briefly.
- Add palm sugar and fish sauce and mix well.
- Add beans and potatoes and let simmer together for about ten minutes.
- Add the chicken fillet and simmer for about five more minutes until the meat, beans, and potatoes are cooked.
- Meanwhile, slice the chili into fine rings and pluck the Thai basil leaves from their stems.
- Garnish the finished Gaeng Phed Gai Man Farang with basil leaves and chili rings and serve hot with jasmine rice.
