Serving
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Chicken Red Curry
Thailand
  -   Kaeng Phet Kai Sai No Mai
Serves
Effort:
Sched:
DoAhead:  
2 main  
***
40 min  
Part
An exceptionally tasty chicken curry, and quick to make (if you have the red curry paste). serve with lots of steamed Jasmine rice. This can be made ahead up to the point of stirring in the Zucchini.



1
6
1
5
6
1
5
1/3
1/2
2
----
#
oz

oz
oz
T

c
t
T
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Chicken meat (1)
Zucchini thin (2)
Red Chili, fresh (3)
Bamboo Shoots
Coconut milk
Red Curry Paste (4)
Kaffir Lime Leaf (5)
Water
Sugar (opt)
Fish Sauce
-- Garnish
Basil Leaves
Prep   -   (20 min)
  1. Cut CHICKEN into short narrow strips, or dice it, however you like.
  2. Cut ZUCCHINI into 1/2 moons 1/4 inch thick. Cap CHILI, seed and cut lengthwise into 8 strips. Mix.
  3. Slice BAMBOO thin lengthwise, then into strips.
  4. Crumple LIME LEAVES to release flavor better.
  5. Pull BASIL LEAVES from the stems and start them soaking in cold water.
Run   -   (15 min)
  1. In a roomy sauté pan heat 1/2 the Coconut Milk and stir in the Curry Paste until well blended. Stir in Chicken and cook stirring until chicken is cooked through, about 5 minutes.
  2. Stir in remaining Coconut Milk, then Water, Lime Leaves, Sugar (if used) and Fish Sauce. Cover and simmer about 5 minutes more.
  3. Stir in Zucchini mix. Simmer just long enough so the zucchini is barely cooked through.
  4. Pull out the Lime Leaves. Serve hot, garnished with Basil Leaves and with plenty of steamed Jasmine rice.
NOTES:
  1. Chicken:   The weight given is for skinless, boneless pieces. Thigh meat is preferred for flavor.
  2. Zucchini:   Light green Mediterranean Squash is also good here. In either case they should be no more than 1-1/2 inches in diameter.
  3. Chili:   Around here everyone uses Fresnos, but Holland Red or other medium hot chilis will work fine. For details see our Chili page.
  4. Kaffir Lime Leaf:   These come 2 to a stem, so 2-1/2 stems worth. There's no real substitute, but if you can't get them grate some zest from a regular lime. For details see our Kaffir Lime page.
  5. Red Curry Paste:   This is one of the top three curry pastes in Thailand. It is available commercially but is better if you make it. If made by Our Recipe one tablespoon will make this recipe moderately hot by Southern California standards and rather mild by Thai standards.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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