Chicken Forest Curry: Kaeng Pa Kai

Chicken forest curry that is hot and spicy called "Kaeng Pa Kai" in Thai
Last Modified On: Wednesday, 14/December/2011 16:22:48pm

Back to Curries and Soups

Curries and Soups

Shortcuts To:

Chicken Forest Curry Ingredients: chicken breast, red curry paste, baby corn, green beans, mushroom, palangal, lemon grass, sweet basil, krachai, young pepper corn, long cayenne pepper, fish sauce, sugar, water

Ingredients
2 Tbsp red curry paste
250 g. chicken breast
1 can baby corn
100 g. long green beans
4-5 mushrooms
7-8 slices galangal
1 lemon grass
1 cup basil leaves
3 krachai roots
3 young pepper corn
1 long cayenne pepper
2 Tbsp fish sauce
2 tsp sugar
2 ½ cups water

Preparation
1. Wash lemon grass and galangal, pat dry, and slice lemon grass into pieces. Peel galangal, slice into pieces, and then well pound lemon grass and galangal in a mortar.
Preparation for Kaeng Pa: No.1 Slice galangal and lemon grass into pieces and well pound in a mortar

Preparation for Kaeng Pa: No.1 Slice galangal and lemon grass into pieces and well pound in a mortar

2. Add red curry paste, well pound curry paste, lemon grass, and galangal until mix well.
Preparation for Kaeng Pa: No.2 Add red curry paste and well pound everything until mix well

Preparation for Kaeng Pa: No.2 Add red curry paste and well pound everything until mix well

3. Wash long green beans and mushrooms, pat dry, cut long green beans into 2” lengths, and cut mushroom in quarter.
Preparation for Kaeng Pa: No.3 Cut green beans into 2

Preparation for Kaeng Pa: No.3 Cut green beans into 2

4. Cut baby corn into 1" length.
Preparation for Kaeng Pa: No.4 Cut baby corn into 1

5. Wash long cayenne pepper, pat dry, and slice into pieces, then shred krachai.
Preparation for Kaeng Pa: No.5 Slice long cayenne pepper into pieces and shred krachai

Preparation for Kaeng Pa: No.5 Slice long cayenne pepper into pieces and shred krachai

6. Slice chicken breast into small pieces.
Preparation for Kaeng Pa: No.6 Slice chicken breast into small pieces

7. Pour 1 cup water in a pot, bring to boil on medium-high heat, add curry paste, and stir well. When the curry is boiled, add sliced chicken.
Preparation for Kaeng Pa: No.7 Boil 1 cup water, add curry paste, stir well, then add sliced chicken

Preparation for Kaeng Pa: No.7 Boil 1 cup water, add curry paste, stir well, then add sliced chicken

8. Stir regularly until the chicken is cook, add 1 ½ cups water, when the curry is boiled, add cut long green beans, stir well.
Preparation for Kaeng Pa: No.8 Stir until the chicken is cook, add 1 1/2 cups water, bring to boil, add long green beans, stir well

Preparation for Kaeng Pa: No.8 Stir until the chicken is cook, add 1 1/2 cups water, bring to boil, add long green beans, stir well

9. When the curry is boiled again, add cut baby corn, stir well, season with fish sauce and sugar, then mix thoroughly.
Preparation for Kaeng Pa: No.9 Add baby corn, stir well, season with fish sauce and sugar, then mix well

Preparation for Kaeng Pa: No.9 Add baby corn, stir well, season with fish sauce and sugar, then mix well

10. Simmer the curry for 10 minutes, add sliced mushrooms, sliced long cayenne pepper, shredded krachai, young pepper corn, and basil leaves, stir thoroughly, then remove from heat.
Preparation for Kaeng Pa: No.10 Add mushrooms, long cayenne pepper, krachai, young pepper corn, and sweet basil leaves, stir well

Preparation for Kaeng Pa: No.10 Add mushrooms, long cayenne pepper, krachai, young pepper corn, and sweet basil leaves, stir well

11. Put “Kaeng Pa” in a bowl and serve immediately.