Thai Red Chicken Curry (Khaeng Phet Gai)

Name: Thai Red Chicken Curry (Khaeng Phet Gai)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 3 serving(s)
Ingredients: 2 tablespoons olive oil; 6 spring onions; 4 garlic cloves, minced; 8 thai red chilies, chopped; 1 small carrot, shredded; 1 small cucumber, chopped; 1 small red capsicum, chopped; 200 ml plain yogurt; 200 ml chicken stock; 4 kaffir lime leaves, torn; 2 tablespoons Thai red curry paste; 2 tablespoons fish sauce; 1 teaspoon sugar; 500 g chicken, cut into 20mm cubes; 2 tablespoons fresh coriander leaves, chopped

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Recipe by Yorky1000

Spicy chicken cooked in yoghurt with vegetables.

READY IN: 1hr

SERVES: 3

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons olive oil
6

spring onions
4

garlic cloves, minced
8

thai red chilies, chopped
1

small carrot, shredded
1

small cucumber, chopped
1

small red capsicum, chopped
200

ml plain yogurt
200

ml chicken stock
4

kaffir lime leaves, torn
2

tablespoons Thai red curry paste
2

tablespoons fish sauce
1

teaspoon sugar
500

g chicken, cut into 20mm cubes
2

tablespoons fresh coriander leaves, chopped

DIRECTIONS

Heat the oil in a non-stick wok. Chop the spring onions into short lengths and separate the pale from the dark green. Add the pale to the hot oil together with the garlic, carrot, cucumber, chillis and capsicum. Stir fry for about 5 minutes.
Add the yoghurt, chicken stock, kaffir lime leaves, red curry paste, fish sauce, and sugar and stir vigorously. Bring to a boil and simmer gently for a few minutes until it starts to thicken.
Add the chicken pieces and simmer gently until the chicken is cooked through (about 5 - 7 minutes). Stir in the dark green spring onions leaves and the coriander leaves.
Serve with/over rice.

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