Red Chicken Curry (Gaeng Phed Gai) Recipe

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Servings: 1

Ingredients

Cost per recipe $2.46 view details
  • 6 ounce chicken cut bite size
  • 1/2 c. coconut lowfat milk
  • 4 ounce Thai eggplant (small round eggplants)
  •     (substitute with green peas)
  • 5 x fresh kaffir lime leaves - (to 6) shredded
  • 1 Tbsp. fresh basil leaves
  • 2 Tbsp. fish sauce
  • 1 Tbsp. palm sugar
  •     Oil for cooking
  • 1 Tbsp. red curry paste - (to 3 tbspns)

Directions

  1. Cut the chicken up, then briefly fry the curry paste till fragrant, reduce the heat, add in the coconut lowfat milk slowly, and continue to stir while cooking till a thin film of oil apppears on the surface.
  2. Add in the chicken and other ingredients except the eggplant. Bring to a boil and cook till the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add in the eggplant and continue until the chicken is cooked through.
  3. Serve over Thai jasmine rice, or possibly in a serving bowl with other Thai dishes.
  4. Comments: The Thai name of this dish literally means "warm chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Gai).

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 294g
Calories 420  
Calories from Fat 218 52%
Total Fat 24.65g 31%
Saturated Fat 11.21g 45%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 2996mg 125%
Potassium 779mg 22%
Total Carbs 25.45g 7%
Dietary Fiber 5.7g 19%
Sugars 19.35g 13%
Protein 25.72g 41%
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