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
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2 Tbsp red curry paste
250 g. chicken breast
1 can baby corn
100 g. long green beans
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
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.
2. Add red curry paste, well pound curry paste, lemon grass, and galangal until mix well.
3. Wash long green beans and mushrooms, pat dry, cut long green beans into 2” lengths, and cut mushroom in quarter.
4. Cut baby corn into 1" length.
5. Wash long cayenne pepper, pat dry, and slice into pieces, then shred krachai.
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.
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.
9. When the curry is boiled again, add cut baby corn, stir well, season with fish sauce and sugar, then mix thoroughly.
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.
11. Put “Kaeng Pa” in a bowl and serve immediately.