RECIPE > SOUPS & CURRIES > CHICKEN RED CURRY (Kaeng Daeng Gai) Print

CHICKEN RED CURRY (Kaeng Daeng Gai)

This spicy stew made from a distinct combination of red chillies, shrimp paste, kaffir lime peel and coriander root is great over rice.

Ingredients:

1 cup chicken breast, thinly sliced

1 1/2 cups Coconut Milk

1/2 cup Sliced Bamboo Shoots

3 kaffir lime leaves

1/4 cup basil leaves

2 tablespoons vegetable oil

2 1/2 tablespoons Fish Sauce

1 teaspoon Coconut Sugar

1 tablespoon Red Curry Paste

2 red hot peppers, sliced

Jasmine Rice

Instructions:

1. Heat oil in a frying pan, then add curry paste. Stir-fry with chicken.

2. Add coconut milk. Sauteed until it reaches a boil. Add bamboo shoots, fish sauce and coconut sugar to taste. Then add basil, kaffir leaves, and pepper.

3. Remove from heat. Serve with a bowl of Jasmine Rice.