Wednesday, February 3, 2010

Thai Red Curry with Chicken or Shrimp

 This is a simple, fast an easy Thai recipe.

I usually make this dish with either Chicken or Shrimp, but you can always use beef or even just vegetables. The ingredients can be found on any Asian aisle or Asian store. Mind you, this is also a  healthy dish, when i was under Low Iodine Diet, where i was advised not to use iodized salt in my meal, i decided to make this by omitting the fish sauce and replacing it with Kosher salt.

Red Thai Curry - ( Kaeng Phed) is one of the most well-known
Thai Recipes. Me and my husband really love to order this whenever we ate at Thai Restaurants. This is also ideal for a last minute meal. It is really fast, so you can be ready in no time.


1 lb of boneless chicken breast ( you can use shrimp also)
1/2 lb bamboo shoots ( sliced thinly )
2 red chillies ( optional depending how spicy you want )
5 kaffir lime leaves
1 can coconut milk
3 tablespoon of Thai red curry paste
2 tablespoon of fish sauce
2 tablespoon of sugar
1/2 cup of  sweet basil ( optional )

Cooking Directions:
  1. Slice chicken diagonally 1x2x¼. ( Make sure to use separate chopping board for your chicken and for your vegetable to avoid contamination).
  2. Pre-heat your wok for heavy sauce pan on the stove top. Pour half of the coconut milk.
  3. Add red curry paste and stir until oil surface.
  4. Add chicken and cook until no longer pink, around 5 to 7 minutes.
  5. Add the vegetables, bamboo shoots, red chillies. ( you can add also string beans or pine apple chunks) Cook for 2 minutes.
  6. Add the fish sauce and sugar.
  7. Pour the remaining coconut and if you want to use basil ( which is optional ). Add at this point.
  8. Continue to cook for 2 more minutes. Serve with white steam rice. Enjoy!

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