Thai Red Curry (Kaeng Phet Gai)
Full Recipe in Details INGREDIENTS 1 1/2 tablespoons olive oil 1kg chicken thigh fillets, trimmed, cut in half crossways 2 -3 Tbsp fresh Thai red curry paste (s
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amalocal.com.au.
Cooking tools:
- Slow cooker
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Can opener
- Pitcher
- Serving bowl
Ingredients
- 1 1/2 tablespoons olive oil
- 1kg chicken thigh fillets, trimmed, cut in half crossways
- 2 -3 Tbsp fresh Thai red curry paste (see note below)
- 1 cup Chicken/Vegetable (or fish if you like) Stock
- 150g fresh mushrooms, halved (optional)
- Small can sliced bamboo shoots, drained
- 1 tablespoon fish sauce (or 1 finely sliced anchovy)
- 1 tablespoon brown sugar (optional)
- 150ml lite coconut milk
- 1/3 cup basil (or Thai basil) leaves
- 3-4 lime leaves/lemon leaves
- 1 red capsicum, sliced
- Steamed Rice, to serve
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