ThaiCookingHouse

Kaeng Ped Subparod is also called Kaeng Subparod. This curry is different from Kaeng Kua Subparod in that Kaeng Subparod uses red curry paste whereas Kaeng Kua Suparod uses kaeng kua curry paste. Kaeng Kua Subparod is a Southern curry which has a stronger flavor and is more spicy. Most Thai restaurants in the U.S. will offer Kaeng Subparod. If you have a chance to visit Thailand, Kaeng Kua Subparod is a more common dish than Kaeng Subparod. Kaeng Subparod combines a little spiciness with both a sweet and sour taste.

Preparation

1. Clean and slice chicken into thin bite-sized pieces.
2. Clean Thai sweet basil and pick only the leaves.
3. Clean and slice bell peppers.
4. Clean and cut pineapple into bite size pieces, about 2 1/2 cups.
5. Clean and chop pineapple into tiny chunk pieces, about 1/2 cup.
6. If canned coconut milk is used, do not shake. Open the coconut cans. Place the water-like part in one bowl (about 2 cups) and the creamy part in another bowl (about 1 cup).

Directions

1. Heat 1 cup of creamy coconut milk in a pan on medium-high heat.
2. 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.
3. 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.
4. Add pineapple juice and pineapple chunks. Stir and bring to boil.
5. Add the rest of the coconut milk (2 cups water-like part). Bring to a rapid boil and add bell peppers and pineapple (bite size pieces). Boil for about 5-7 minutes.
6. Turn off heat. Add sugar, tamarind juice and fish sauce. Stir well.
7. Add Thai sweet basil leaves. Stir well.
8. Serve in a bowl. If desired, garnish with 3-4 Thai sweet basil leaves.

  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.
• Fish sauce and sugar amounts can be more or less depending on the taste of the pineapple juice. Use fresh pineapple and pineapple juice if possible. Try to pick a pineapple that is both sweet and sour.
• 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 1/2 cups Chicken
2 1/2 cups Bell peppers
2 bunches Thai sweet basil
2 cups Pineapple (bite size pieces)
1/2 cup Pineapple (tiny chunk pieces)
1/2 cup Pineapple juice
1 1/2 tablespoons Tamarind juice
3/4 tablespoon Sugar
1 1/2 tablespoons Fish sauce
1 cup Creamy coconut milk (hua kati)
2 cups Coconut milk (hang kati)
2-3 tablespoons Red curry paste