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Thai Red Chicken Curry (Khaeng Phet Gai)
4garlic cloves, minced
8 thai red chilies, chopped
1smallred capsicum, chopped
4kaffir lime leaves, torn
2tablespoonsThai red curry paste
500gchicken, cut into 20mm cubes
2tablespoonsfresh coriander leaves, chopped
Serving Size: 1 (621) g
Servings Per Recipe:3
Calories from Fat 341 g56 %
Total Fat 38 g58 %
Saturated Fat 10.2 g50 %
Cholesterol 135.9 mg 45 %
Sodium 1218.1 mg 50 %
Total Carbohydrate28.2 g 9 %
Dietary Fiber 4.2 g16 %
Sugars 16.7 g66 %
Protein 39.8 g 79 %
Heat the oil in a non-stick wok. Chop the spring onions into short lengths and separate the pale from the dark green. Add the pale to the hot oil together with the garlic, carrot, cucumber, chillis and capsicum. Stir fry for about 5 minutes.
Add the yoghurt, chicken stock, kaffir lime leaves, red curry paste, fish sauce, and sugar and stir vigorously. Bring to a boil and simmer gently for a few minutes until it starts to thicken.
Add the chicken pieces and simmer gently until the chicken is cooked through (about 5 – 7 minutes). Stir in the dark green spring onions leaves and the coriander leaves.