Thai Red Curry with Chicken

แกงเผ๊ดแดง Kaeng Phet Daeng

Thai Red Curry with Chicken
Rating:
Your rating: None Average: 4.5 (8 votes)
Author: tum
Date: 1-21-11
Servings: 4
Prep Time: 30 minutes
| More

Recipe Ingredients:

  • 1/4 cup red curry paste (you can use fresh red curry paste or canned red curry)
  • 2 whole skinless chicken breasts, cut into ⅛ inch slices
  • 2 peeled potatoes, cut into one-inch chunks
  • 2 carrots, sliced diagonally into 2 inch slices
  • 1 16-ounce coconut milk
  • 1 green pepper, sliced into 1 inch chunks
  • 1 3-ounce can sliced bamboo shoots

Recipe Steps:

  • Heat up a large sauce pan over medium high heat. Saute the red curry paste in the sauce pan until the curry is aromatic.
  • Mix in the potatoes and carrots. Stir for 2 minutes.
  • Add the coconut milk. Boil for 10 minutes.
  • Add the chicken, green pepper and bamboo. Boil until the chicken and potatoes are cooked through - about 5-6 minutes
  • Reduce the liquid until the curry is thick and creamy. About 2-3 minutes.
  • serve immediately with steamed jasmine rice.

Serving Size: 4
Preparation Time: 30 minutes

Rate this Recipe:
Average:
Your rating: None Average: 4.5 (8 votes)
Comments (1)
Login to post comments
lamiaspet wrote 3 yearss ago

spicy - check, damn tasty - check. i've been making this one for a while. i throw in califlower now instead of potato to reduce the starch, but the potato tastes better. i think it also thickens it but i just cook it longer. that really condenses the flavors. i dont put in the green pepper either, b/c i'm not a fan of it. .