Kaeng Phet Daeng Kai Hot Red Chicken Curry Recipes

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KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

Make and share this kaeng phet daeng kai (Hot Red Chicken Curry) recipe from Food.com.

Provided by sassee1

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



kaeng phet daeng kai (Hot Red Chicken Curry) image

Steps:

  • Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
  • Skim off the oil, and discard it.
  • Add the chicken and other ingredients except the eggplant.
  • Bring to a boil and cook until the chicken begins to change colour.
  • Adjust the flavors to suit yourself.
  • When it is at a boil again add the eggplant and continue till thechicken is cooked through.
  • Serve with steamed white Jasmine rice.

1 cup chicken (in smallish bite sized pieces)
1/2 cup coconut milk
1/2 cup Japanese eggplant (makhua puang - these are small round eggplants)
3 tablespoons red curry paste
2 tablespoons nam pla (fish sauce)
1 tablespoon sweet basil
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)

THAI RED CHICKEN CURRY (KHAENG PHET GAI)

Make and share this Thai Red Chicken Curry (Khaeng Phet Gai) recipe from Food.com.

Provided by Yorky1000

Categories     Chicken

Time 1h

Yield 3 serving(s)

Number Of Ingredients 15



Thai Red Chicken Curry (Khaeng Phet Gai) image

Steps:

  • Heat the oil in a non-stick wok. Chop the spring onions into short lengths and separate the pale from the dark green. Add the pale to the hot oil together with the garlic, carrot, cucumber, chillis and capsicum. Stir fry for about 5 minutes.
  • Add the yoghurt, chicken stock, kaffir lime leaves, red curry paste, fish sauce, and sugar and stir vigorously. Bring to a boil and simmer gently for a few minutes until it starts to thicken.
  • Add the chicken pieces and simmer gently until the chicken is cooked through (about 5 - 7 minutes). Stir in the dark green spring onions leaves and the coriander leaves.
  • Serve with/over rice.

Nutrition Facts : Calories 606.6, Fat 38, SaturatedFat 10.2, Cholesterol 135.9, Sodium 1218.1, Carbohydrate 28.2, Fiber 4.2, Sugar 16.7, Protein 39.8

2 tablespoons olive oil
6 spring onions
4 garlic cloves, minced
8 thai red chilies, chopped
1 small carrot, shredded
1 small cucumber, chopped
1 small red capsicum, chopped
200 ml plain yogurt
200 ml chicken stock
4 kaffir lime leaves, torn
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 teaspoon sugar
500 g chicken, cut into 20mm cubes
2 tablespoons fresh coriander leaves, chopped

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