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Thai Cooking Classes


Green or Red Curry with Chicken article
 
Original Nong's recipe
 
Main Ingredient
Boneless Chicken cut in bite size 1 lb.
Red or Green curry paste 2 1/2 tbsp.
Cooking oil 3 tbsp.
Chef's Choice Coconut milk 2 cans.
Sliced Bamboo shoot  1 1/2 cups.
Thai eggplant 1 cup.
Kaffir lime leaves ,cut in half 7 pcs.
Salt 1/4 tsp.
Sugar 1 tsp.
Fish sauce (or as needed) 3 tbsp.
Fresh long red chilli, sliced* 1 pc.
Thai basil leaves 2 cups.
*or 1/2 bell pepper

* Serve size 3 persons
Cooking Method
  • In a pot put the oil and curry paste and stir over low heat for 2 min.  Then put in the chicken, the bamboo, eggplant, and kaffir lime leaves.  Cook over high heat for 5 min.
  • Add the coconut milk, sugar, fish sauce, and salt.  Bring slowly to a boil and cook till chicken is completely done, about 2 min.Add coconut milk
  • Stir in chilli and Thai basil and remove from heat

Tip : Red curry paste is not too spicy.  If you like very spicy, you should use green curry paste. You can eat it with Jasmine rice or rice noodle.  

Nutrition Fact
Energy
(kCal.)
113.6
Protein
(g.)
6.41
Fat
(g.)
8.04
Carbohydrate
(g.)
3.85
Fiber
(g.)
2.34
Calcium
(mg.)
41.27
Iron
(mg.)
0.72
 

 Strong point of Kaeng Khiao Wan Kai

Protein and fat. High fibers from ma-kheua phuang and the chilli paste.

 All ingredients are available at our store.




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