Kaeng Phet Daeng Kai Hot Red Chicken Curry Recipes

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.

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Kai Kang Dang (Chicken Curry with Coconut Milk) image

This South Asian stir-fry recipe tastes great on Basmati rice. Increase or reduce the red curry paste to your tastes.

Provided by Meghan

Categories World Cuisine Recipes Asian

Time 45m

Yield 5

Number Of Ingredients 12

Ingredients

½ cup coconut milk
1 tablespoon red curry paste
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cups coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
¾ cup bamboo shoots, drained
2 cups frozen mixed vegetables, thawed
½ red bell pepper, sliced
½ orange bell pepper, sliced
¾ cup fresh Thai basil leaves
2 tablespoons fresh lime juice

Steps:

Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 18.1 g, Cholesterol 46.8 mg, Fat 26.5 g, Fiber 4.6 g, Protein 23.3 g, SaturatedFat 22 g, Sodium 801 mg, Sugar 4.4 g

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