2 tbs vegetable oil
1 1/2 tbs red curry paste
4 chicken drumsticks
1 shallots, cut in rings
1 tsp salt
2 tbs fish sauce
1 tbs palm sugar
400 ml coconut milk
4 kaffir lime leaves
200 g green beans, stringed and cut into 3cm lengths
200 g sliced bamboo shoots
200 g aubergines, peeled and diced
2 green onions, cut into 2 cm lengths
1 bunch holy basil leaves
Gadang Pit (Red Curry Chicken)
This is a traditional Laotian recipe for a classic curry of chicken in a spiced coconut milk base with mixed vegetables and holy basil. Without much effort you can create this typical and authentic Laotian meal.
Place a pan on high heat, add the oil and when smoking use to stir-fry the red curry paste for 1 minutes.
Add the chicken drumsticks and stir-fry for 4 minutes from both sides.
Add the shallots, salt, fish sauce and sugar. Stir to combine and continue stir-frying for 3 minutes.
Add 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 pan and cook gently for 5 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 and spicy sauce like Love.Food.Asia. Chili Sauce 2.0