Kaeng Pet Kai - Red Chicken Curry

Kaeng Pet Kai - Red Chicken Curry

This is a dish that is loved by everyone, at least everyone I know. Sweet basil and kaffir lime leaves are important contributors to its unique taste. It can be made several days in advance and refrigerated. The dish can also be made with shrimp or pork. Serve with white rice.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Southeast Asian, Thailand

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Large skillet
Wok

Ingredients

1 lb Boneless chicken thighs, cut into bite size pieces
14 oz Can of coconut milk, 4 tbsp of thick cream on top reserved
½ tsp salt
1 cup Zucchini, halved and cut into ½-inch slices
½ Red bell pepper, cored and sliced into strips
1 can Button or straw mushrooms, drained (optional)
4 tbsp Vegetable oil
4 tbsp Red curry paste
2 tbsp Asian fish sauce
1 tsp Dark brown sugar
4 Kaffir lime leaves, fresh or frozen fresh
20 leafs Fresh basil; sweet thai, ordinary basil, or mint

US Customary - Metric

Instructions

Prepare Chicken - Put the thin coconut milk into a skillet. Add salt and stir coconut milk. Add chicken pieces, kaffir lime leaves, zucchini, red bell pepper, and mushrooms. Bring to a boil. Reduce heat to medium and simmer 20 minutes. Remove from heat.
Make Curry - Bring oil and reserved coconut cream in a wok over medium-high heat. Stir in the curry paste and cook until the oil begins to seperate out and the curry paste is lightly browned. Lower the heat and add fish sauce and sugar. Stir to mix, then add chicken and the coconut milk it was simmered in. Bring to a boil for 1 minute. Up to this point may be done in advance.
Serve - Discard kaffir lime leaves. Transfer curry to a serving bowl. Remove any stems and scatter basil leaves over top. Submerge leaves into the curry with the serving spoon. Serve with whit rice.

Notes

The chicken may be replaced with shrimp. Add one pound of peeled and deveined shrimp to the coconut milk and vegetables immediately as the 20 minute cook period is done.
1 tbsp lime juice can replace the kaffir lime leaves if needed, but the difference in flavor is substantial.

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