Sure, let’s delve deep into the flavorful world of Kaeng Phet Daeng Kai, also known as Hot Red Chicken Curry, a tantalizing Thai dish that bursts with aromatic spices and succulent chicken, all enveloped in a creamy coconut broth. This recipe, perfect for those craving a quick and fiery meal, promises a culinary adventure that’s both easy to make and incredibly satisfying.
Kaeng Phet Daeng Kai (Hot Red Chicken Curry)
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Description:
Indulge in the vibrant flavors of Thailand with this Kaeng Phet Daeng Kai recipe. With its rich red curry paste, creamy coconut milk, and tender chicken, this dish is sure to become a favorite in your culinary repertoire. Quick to prepare and bursting with aromatic spices, it’s perfect for a cozy dinner or a gathering with friends. Serve it alongside steamed white Jasmine rice for an authentic Thai experience.
Keywords:
Poultry, Meat, Thai, Asian, Less than 30 Minutes
Ingredients:
- 1 chicken breast, cut into bite-sized pieces
- 1/2 can (about 200ml) coconut milk
- 1/2 Japanese eggplant, sliced
- 3 tablespoons red curry paste
- 2 tablespoons nam pla (fish sauce)
- 1 handful sweet basil leaves
- 1 tablespoon palm sugar
- 2 kaffir lime leaves, torn
Nutritional Information (per serving):
- Calories: 147.2
- Fat: 12.1g
- Saturated Fat: 10.7g
- Cholesterol: 0mg
- Sodium: 1421mg
- Carbohydrates: 9.8g
- Fiber: 0.7g
- Sugar: 7.4g
- Protein: 2.3g
Instructions:
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Prepare the Ingredients: Begin by cutting the chicken breast into bite-sized pieces and slicing the Japanese eggplant. Gather the rest of the ingredients, ensuring everything is ready for cooking.
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Fry the Curry Paste: In a large skillet or wok, briefly fry the red curry paste over medium heat until fragrant. This step helps to release the flavors of the spices and intensify the aroma of the curry.
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Add Coconut Milk: Once the curry paste is fragrant, reduce the heat to low and slowly pour in the coconut milk while stirring continuously. Allow the mixture to simmer gently until a thin film of oil appears on the surface, indicating that the coconut milk is starting to separate.
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Skim Off the Oil: Use a spoon to skim off any excess oil that rises to the surface of the curry. Discard the oil, leaving behind the rich and creamy coconut base infused with the flavors of the curry paste.
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Add Chicken and Seasonings: Add the chicken pieces to the skillet, along with the nam pla (fish sauce), torn kaffir lime leaves, palm sugar, and sweet basil leaves. Stir well to combine, ensuring that the chicken is coated evenly with the flavorful sauce.
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Cook the Chicken: Increase the heat to medium-high and bring the curry to a gentle boil. Allow the chicken to cook in the simmering sauce until it begins to change color and is almost cooked through.
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Adjust the Flavors: Taste the curry and adjust the seasonings to suit your preference. You can add more fish sauce for saltiness, palm sugar for sweetness, or red curry paste for extra heat, depending on your taste.
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Add Eggplant: Once the chicken is almost cooked, add the sliced Japanese eggplant to the curry. Continue to simmer the curry until the chicken is cooked through and the eggplant is tender, absorbing all the flavors of the sauce.
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Serve: Once the chicken is cooked through and the eggplant is tender, remove the curry from the heat. Serve the hot red chicken curry immediately, garnished with additional fresh basil leaves if desired. Accompany it with steamed white Jasmine rice for a complete and satisfying meal.
With its bold flavors and aromatic spices, Kaeng Phet Daeng Kai (Hot Red Chicken Curry) is sure to delight your taste buds and transport you to the bustling streets of Thailand. Enjoy the rich and creamy coconut broth, tender chicken, and vibrant vegetables in this quick and easy dish that’s perfect for any occasion. Whether you’re cooking for yourself or sharing with loved ones, this flavorful curry is guaranteed to become a favorite in your kitchen.
