Authentic Thai Recipes


:: Red Curry with Bamboo Shoots and Thai Eggplants
   (Kaeng Daeng Nor Mai Ma Khuea Proh - แกงแดงหน่อไม้มะเขือเปราะ)




Kaeng Daeng Nor Mai Ma Khuea Proh

Red curry literally means "Daeng Kaeng" - Daeng means red and Kaeng means curry. Another common name for this red curry is "Kaeng Ped." There are so many recipes for this curry. Some use Thai eggplants as the main vegetable. This recipe used both Thai eggplants and bamboo shoots as its main vegetable. The result is a smoothly harmonized dish, a curry with some creamy flavor and consistency from coconut milk balanced by herbs and veggies.

Preparation

  1. Clean and slice chicken into thin bite-sized pieces.
  2. Clean and remove stems from the chilies. Cut chilies in half.
  3. Clean and remove center vein of the kaffir lime leaves.
  4. Clean Thai eggplants and cut stems off. Cut into 4-6 wedges depending on the size of Thai eggplants.
  5. Open the coconut can. Place the water-like part in one bowl (about 1 cup) and the creamy part in another bowl (about 1 cup).

Directions

  1. Bring 3 cups of water to boil. Add bamboo shoots. Cook for about 15 minutes. Drain and set aside.
  2. Heat 1 cup of creamy coconut milk in a pan on medium-high heat.
  3. Once the creamy coconut milk boils and the coconut oil starts to separate, add red curry paste. Keep stirring and flipping so that it does not get burned. Add creamy coconut milk 3-4 tablespoons at a time if the paste starts to stick to the cooking spoon and pan. Cook until fragrant, about 4-6 minutes.
  4. Add chicken. Stir chicken to prevent burning on medium heat. Cook for about 15 minutes or until cooked. If the coconut milk is drying up, keep adding the creamy coconut milk 3-4 tablespoons at a time.
  5. Add sugar and fish sauce. Stir well.
  6. Add the rest of the coconut milk (1 cup water-like part). Bring to a rapid boil and add all vegetables. Boil for about 6-8 minutes. Turn off heat.
  7. Serve in a bowl.


  Before Cooking

  • Serving size: 3-4 persons.
  • The amount of red curry paste used depends on the brand you choose. Start with one tablespoon and taste it. If you want it spicier, add more.
  • Using fresh coconut milk is the best. If canned coconut is used, do not shake the can because we will use the creamy coconut milk and the water-like part separately.
  • Try not to use "light" coconut milk because it is not as creamy as the regular version. Aroy-D or Chao Koh Coconut Milk brand is recommended.




  Ingredients

1 cup Chicken
1 cup Bamboo shoots
5-7 Thai eggplants
20-25 leaves Thai sweet basil
3-5 Thai chilies
4-6 leaves Kaffir lime leaves
1 tablespoon Sugar
1 1/2 tablespoons Fish sauce
2 cups Coconut milk
2-3 tablespoons Red curry paste