Thai Red Chicken Curry Khaeng Phet Gai Recipes

THAI RED CHICKEN CURRY

Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

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.

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