AUTHENTIC THAI RED CURRY RECIPE, (KAENG PED GAI) แกงเผ็ดไก่
Authentic Thai red curry recipe with chicken is delicious and quickly put together. The curry is extra creamy with a bold, spicy, sweet, and salty flavor from the coconut milk, red curry paste, brown sugar, fish sauce, and the kaffir lime leaves, makes this Thai recipe an instant favorite!
Provided by Suwanee
Categories Curry
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Open the can of bamboo, rinse the liquid in a colander, rinse in warm water, place the bamboo slices in a saucepan filled with water, and bring to a boil on medium heat for 10 minutes. Discard the brine, drain the bamboo slices,, and set them aside for a minute.
- Heat the coconut cream in a soup pot on medium-high heat until the coconut cream starts to separate. *(See the section about the separation of coconut milk.)
- Turn the heat to medium, then add the curry paste and garlic. Break up the curry paste, stir and cook until the sauce is thickened and creamy.
- Add chicken and bamboo slices, and stir well together.
- Add coconut milk and stir well together. Cook for 8-10 minutes or until the chicken is thoroughly cooked.
- Add brown sugar, kaffir lime leaves and stir together. Cook for two more minutes.
- Turn the heat off, add the basil leaves, stir, and let the curry cool off for 5 minutes. You can add fish sauce here if you need a more salty taste to your curry. Purely optional. You can also add extra chilis if you want more spiciness. Diced up some Thai fresh chilis and sprinkle them on top of your bowl, and you're set.
Nutrition Facts : ServingSize 1, Calories 348 calories, Sugar 7 g, Sodium 435.4 mg, Fat 12.2 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 11.7 g, Fiber 2 g, Protein 24.1 g, Cholesterol 66.2 mg
RED CURRY WITH CHICKEN
Make and share this Red Curry With Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chicken Breast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a wok over medium-high heat, pour 1 cup of the coconut milk and bring it to a boil, stirring constantly. Add in the curry paste, stirring until the red oil rises to the surface. Add the chicken and sauté until it's cooked through.
- Add the remaining coconut milk, bamboo shoots, sugar, fish sauce, and salt, bringing it back to a boil. Sprinkle with lime leaves, sweet basil leaves and chilies. Turn off the heat, and arrange on a serving dish, garnishing with the rest of the sweet basil leaves.
Nutrition Facts : Calories 591.7, Fat 27.8, SaturatedFat 20.8, Cholesterol 58.1, Sodium 782.9, Carbohydrate 65.2, Fiber 1.1, Sugar 62.3, Protein 21.7
CHICKEN IN RED CURRY WITH BAMBOO SHOOTS
An easy to make Thai curry that you can substitute other vegetables in if you like. Goes great with jasmine rice. Recipe posted by request.
Provided by PalatablePastime
Categories Curries
Time 33m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Heat about 1/2 the coconut milk to a boil in a large pan.
- Stir in the red curry paste.
- Add the chicken, reduce heat, and simmer until chicken is cooked through, 5-7 minutes.
- Add the rest of the coconut milk, water, bamboo shoots, sugar, and fish sauce and return to a boil.
- Stir in the zucchini, kaffir lime leaves, and hot chillies.
- Cook several minutes or until zucchini are done to your liking.
- Garnish with sweet basil before serving.
- Serve with hot rice, if desired.
RED CURRY WITH CHICKEN & BAMBOO SHOOTS (GAENG PHED KAI SAI NAWMAI)
Steps:
- Wash the chicken, slice diagonally into 1/2 cm thick, 3 cm wide, and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced). Pour 1 C of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white (completely cooked). Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.
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