Red curry of chicken

Red curry of chicken

Kaeng phet kai

By
From
South East Asian Food

Ingredients

Quantity Ingredient
1 cup thick coconut milk
3 tablespoons Red curry paste I
500g chicken thigh fillets, cut the thai way
2 1/2 cups thin coconut milk
5 kaffir lime leaves, torn
8-10 hard green or white golf-ball eggplant, halved and immersed in salted water to prevent them from turning brown
or 200g canned shredded bamboo shoots, drained
1 tablespoon sugar or palm sugar
2 tablepoons fish sauce
a few fresh small red chillies, sliced diagonally
a good handful asian sweet basil leaves

Method

  1. Put a cup of thick coconut milk, or coconut milk from the thickest part at the top of an unshaken can, into a saucepan over high heat, allowing it to boil hard and bubble, stirring all the time until it has reduced and the oil has started to come out. Then mix in the curry paste, stirring continuously as the oil separates right out and the spices ‘fry’. Continue stirring and ‘frying’ until the spices smell cooked, then add the chicken and continue stirring and ‘frying’ until everything is well mixed and the meat has changed colour. Add the thin coconut milk little by little into the pot, stirring all the time. Add the lime leaves, eggplant or bamboo shoots, sugar and the fish sauce. Simmer uncovered until the chicken and vegetable are done and the gravy has thickened slightly. Taste and adjust seasonings if necessary, dish into a serving bowl and garnish with sliced chillies and basil leaves.
Tags:
SBS
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