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
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.
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
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
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