Thai Red Curry With Chicken And Squash Kaeng Phed Food

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

kaeng phet daeng kai (Hot Red Chicken Curry) image

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

Ingredients

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)

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 CURRY WITH VEGETABLES

Thai Red Curry With Vegetables image

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

Provided by Rita1652

Categories Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can thai kitchen pure coconut milk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Steps:

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9

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