Recipe Menu
 
Browse Recipe Categories
» Afghan (20)
» African (27)
» American Indian (31)
» Arabian (19)
» Australian (32)
» Barbeque (15)
» Beef (47)
» Bread (21)
» British (7)
» Cakes (64)
» Candy (25)
» Casseroles (5)
» Chinese (48)
» Cookies (14)
» Desserts (51)
» Dips (2)
» Drinks (44)
» Dutch (13)
» Filipino (225)
» Fish (12)
» French (7)
» German (10)
» Greek (10)
» Indian (21)
» Irish (26)
» Italian (9)
» Jambalaya (6)
» Japanese (11)
» Jewish (32)
» Korean (13)
» Lamb (4)
» Mexican (40)
» Misc Unsorted (95)
» Oriental (28)
» Pakistan (11)
» Pancakes (11)
» Pies (24)
» Pork (30)
» Poultry (24)
» Puddings (8)
» Russian (17)
» Salads (24)
» Sandwich (7)
» Sauces (5)
» Seafoods (74)
» Soups (14)
» Syrups (1)
» Thai (11)
» Vegetables (14)
Search Recipe
Search recipe
  Home » Thai » Kaeng Phet Daeng Kai (Red Curry)
Recipe A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
  Kaeng Phet Daeng Kai (Red Curry)
  Category: Thai
  Author: n4
  Date Posted: 12/17/2002
  Hits: 1,639
  Rating:  (3.0) votes 133
  Rate this recipe
Ingredients
1 cup chicken (in smallish bite sized pieces)
½ cup of coconut milk
½ cup makhua puang (Thai eggplant - these are small round eggplants)
3 tablespoons red curry paste (see below)
2 tablespoons nam pla (fish sauce)
1 tablespoon sweet basil
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)
Instructions
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst 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.

The Thai name of this dish literally means "hot red chicken curry".There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai). Thoughin Thai restaurants in the west, green curry is often the hottest style of curry, as the name indicates, this red curry is generally the hottest inThailand. If you reduce the amount of curry paste to ameliorate the heat, theresulting dish will lose its red coloration. To offset this you can add a littletomato paste to the mixture.

There are (2) comments
Comment

All fields are required
Name:*
Email:*  
Comment:*

Only 200 char allowed
Char count

Security Code:



Featured Recipe
» Bitter melon with eggs
Category: Filipino
Rating:  votes 97
Hits: 1022

10 Newest Recipes
» Baklava
 2,774 - days ago
» Grape Leaves Aleppo
 2,775 - days ago
» Greek Souzoukaklia
 2,775 - days ago
» Sinugbang bangus
 2,775 - days ago
» Grilled Eggplant Moussaka
 2,775 - days ago
» Kourambiedes (Greek Cookies)
 2,777 - days ago
» Beef Test Steak
 3,531 - days ago
» Cookie Test Image Upload
 3,667 - days ago
» Beef Image Upload Test 2
 3,668 - days ago
» BBQ Test Image Upload
 3,668 - days ago

Top 15 Recipes