kaeng phet daeng kai (Hot Red Chicken Curry) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Hot and good 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) |
Directions:
1. 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.
2. Skim off the oil, and discard it.
3. Add the chicken and other ingredients except the eggplant.
4. Bring to a boil and cook until the chicken begins to change colour.
5. Adjust the flavors to suit yourself.
6. When it is at a boil again add the eggplant and continue till thechicken is cooked through.
7. Serve with steamed white Jasmine rice.
|
|