Thai Red Curry With Chicken And Squash Kaeng Phed Food

KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)

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

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
• Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

THAI RED CURRY WITH VEGETABLES

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.

THE BEST THAI RED CHICKEN CURRY RECIPE

Steps:

• Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
• Add the curry paste and garlic then cook, stirring, for about 1 minutes.
• Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
• Add the vegetables and reduce heat and simmer until vegetable are soft.
• Squeeze lime juice over chicken then add chicken and basil to the pot.
• Cook until chicken is completely cooked.
• Serve over Jasmine Rice.