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    You are in: Home / Recipes / kaeng phet daeng kai (Hot Red Chicken Curry) Recipe
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    kaeng phet daeng kai (Hot Red Chicken Curry)

    Average Rating:

    2 Total Reviews

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    • on February 17, 2009

      I will never order red curry in a restaurant again! This recipe is excellent. I, fortunately, had some kaffir leaves. If you don't, add some lime juice or grated lime peel. (both are OK substitutes.) Also, use a good brand of fish sauce. This was a little too hot, so I cut the curry down to 2 heaping TBSPs. You'll love it!

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    • on November 04, 2006

      This is SO good! Nicely spicy and, yes, HOT. Just right when craving Thai food. I expanded the recipe, and used more eggplant. I also added some blanched green beans. I substituted brown sugar for palm sugar, and cut back on the sugar quite a lot. I did use all other ingredients specified, but did not measure so carefully, rather seasoning to taste. Will definitely make this again. Thank you very much for this lovely recipe.

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    Nutritional Facts for kaeng phet daeng kai (Hot Red Chicken Curry)

    Serving Size: 1 (103 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 147.2
     
    Calories from Fat 108
    73%
    Total Fat 12.1 g
    18%
    Saturated Fat 10.7 g
    53%
    Cholesterol 0.0 mg
    0%
    Sodium 1421.0 mg
    59%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.7 g
    2%
    Sugars 7.4 g
    29%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    chicken

    red curry paste

    kaffir lime leaves

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