Jade Emperor
Head Chef
Hello
I thought I would share my recipe for Kaeng Pet Kai (Thai Red Chicken Curry). I make my own paste, but you can use jar bought if you wish
KAENG PHET KAI
1 cup thick coconut cream
1 Tbsp coconut oil
1 Tbsp red curry paste
500 gm chicken thigh fillet, chopped into chunks
1 cup coconut milk
5 kaffir lime leaves, torn
1 Tbsp lemon grass, stripped of woody outer and finely chopped.
1/2 cup broccoli florets, smal
5-10 cherry tomatoes
1/2 cup yellow beans, dressed, chopped into 4 cm batons
1/4 cup water chestnuts
1 Tbsp palm sugar, grated
2 Tbsp fish sauce
Good handful of fresh Thai basil for garnish
METHOD
Heat coconut oil to smoking point in a large skillet and add red curry paste, stirring to cook and release fragrances.
Add chopped chicken and continue to stir, cooking chicken through. Reduce heat to simmer.
Add coconut cream and coconut milk to the mix, stirring until all curry sauce combined.
Add kaffir leaves and lemongrass, cherry tomatoes, broccoli, water chestnuts and yellow beans, palm sugar and fish sauce, stirring constantly.
Leave the curry to simmer down and thicken for approx 30 minutes.
Serve with basil leaves and steamed Jasmine rice.
I thought I would share my recipe for Kaeng Pet Kai (Thai Red Chicken Curry). I make my own paste, but you can use jar bought if you wish
KAENG PHET KAI
1 cup thick coconut cream
1 Tbsp coconut oil
1 Tbsp red curry paste
500 gm chicken thigh fillet, chopped into chunks
1 cup coconut milk
5 kaffir lime leaves, torn
1 Tbsp lemon grass, stripped of woody outer and finely chopped.
1/2 cup broccoli florets, smal
5-10 cherry tomatoes
1/2 cup yellow beans, dressed, chopped into 4 cm batons
1/4 cup water chestnuts
1 Tbsp palm sugar, grated
2 Tbsp fish sauce
Good handful of fresh Thai basil for garnish
METHOD
Heat coconut oil to smoking point in a large skillet and add red curry paste, stirring to cook and release fragrances.
Add chopped chicken and continue to stir, cooking chicken through. Reduce heat to simmer.
Add coconut cream and coconut milk to the mix, stirring until all curry sauce combined.
Add kaffir leaves and lemongrass, cherry tomatoes, broccoli, water chestnuts and yellow beans, palm sugar and fish sauce, stirring constantly.
Leave the curry to simmer down and thicken for approx 30 minutes.
Serve with basil leaves and steamed Jasmine rice.