{"id":905,"date":"2010-04-10T07:00:34","date_gmt":"2010-04-10T14:00:34","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=905"},"modified":"2021-03-03T14:36:42","modified_gmt":"2021-03-03T21:36:42","slug":"crouton-cooks-kaeng-phed-cai-red-chicken-curry","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=905","title":{"rendered":"Crouton&#8217;s Kaeng Phed Cai (Red Chicken Curry)"},"content":{"rendered":"<p><em><span style=\"color: red;\">Update (4\/10\/10):<\/span><\/em> I prepared this dish again last night, trying another brand of red curry paste and adding shrimp. Since the curry mixture can be soupy, I decided to serve it over rice in bowls \u2014 it was much prettier that way. I heated up spring rolls (available prepared &amp; frozen in many markets) to serve on the side. Photos (click to enlarge):<\/p>\n<table>\n<tbody>\n<tr>\n<td><a title=\"04-09-10_1 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16672412815\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8598\/16672412815_97124dac0e_m.jpg\" alt=\"04-09-10_1\" width=\"240\" height=\"180\"\/><\/a><br \/>\nRed curry chicken &amp; shrimp<\/td>\n<td><a title=\"04-09-10_2 by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16671036061\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8632\/16671036061_f824a6f3ba_m.jpg\" alt=\"04-09-10_2\" width=\"240\" height=\"207\"\/><\/a><br \/>\nDetail<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><em><span style=\"color: red;\">Original entry (3\/9\/10):<\/span><\/em> Looks more yellow than red, doesn&#8217;t it?&nbsp; Maybe I didn&#8217;t use the right curry paste.&nbsp; Well.&nbsp; The Thai adventure continues, this time with a recipe from the <a href=\"http:\/\/www.amazon.com\/Foods-World-Pacific-Southeast-Cooking\/dp\/0809400456\" target=\"_blank\" rel=\"noopener\">1970 Time-Life Pacific &amp; Southeast Asia Cookbook<\/a>, modified by yours truly.<\/p>\n<p><a title=\"03-08-10_1a by Paul Woodford, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/16646465316\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm9.staticflickr.com\/8585\/16646465316_02230cba2d_o.jpg\" alt=\"03-08-10_1a\" width=\"450\" height=\"338\"\/><\/a><br \/>\nKaeng Phed Cai<\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Kaeng Phed Cai<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>4<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"P0DT0H30M0S\"><strong>Time:<\/strong> <span class=\"time\">30 min<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>3 cups coconut milk<\/li>\n<li>2 tbsp red curry paste<\/li>\n<li>2 chicken breasts, skinned, boned, cut into bite-size pieces<\/li>\n<li>2 small potatoes, peeled &amp; chopped into bite-size pieces<\/li>\n<li>6 thin slices from a hot green chili pepper (don&#8217;t overdo)<\/li>\n<li>12 Chinese snow peas (cut off ends &amp; remove the stringy fiber)<\/li>\n<li>2 small red salad peppers, sliced into strips, pulp &amp; seeds removed<\/li>\n<li>1\/2 can Japanese straw mushrooms, drained<\/li>\n<li>1 tbsp fish sauce<\/li>\n<li>2 fresh basil leaves, chopped<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Pour 1 cup coconut milk into a saucepot.&nbsp; Bring to boil, reduce heat to low, stir until the liquid reduces somewhat.&nbsp; Add curry paste and cook over medium heat, stirring frequently, until coconut milk\/curry paste mixture reduces somewhat.&nbsp; Add chicken and potatoes and cook over low heat for 10 to 15 minutes, stirring occasionally, until chicken is tender and potatoes are cooked.<\/p>\n<p>Now add remaining 2 cups of coconut milk, chili pepper, snow peas, and salad peppers.&nbsp; Cook over low heat until the peas and peppers are just tender.&nbsp; Add mushrooms and fish sauce and allow to simmer for a couple of minutes.&nbsp; Serve with boiled rice and garnish the curry with chopped basil leaves.<\/div><\/div>\n<p><strong>Notes<\/strong><\/p>\n<p>The Time-Life recipe does not include vegetables.&nbsp; I thought the curry would be better with them, and it was.&nbsp; I used canned coconut milk from the Asian section of the supermarket (where I also found the canned Japanese mushrooms) and prepared curry paste (which I found at Sunflower Market).<\/p>\n<p>Tasty?&nbsp; Yes, indeedy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Update (4\/10\/10): I prepared this dish again last night, trying another brand of red curry paste and adding shrimp. Since the curry mixture can be soupy, I decided to serve it over rice in bowls \u2014 it was much prettier that way. I heated up spring rolls (available prepared &amp; frozen in many markets) to serve on the side. Photos (click to enlarge): Red curry chicken &amp; shrimp Detail Original entry (3\/9\/10): Looks more yellow than red, doesn&#8217;t it?&nbsp; Maybe I didn&#8217;t use the right curry paste.&nbsp; Well.&nbsp; The Thai adventure continues, this time with a recipe from the 1970 Time-Life Pacific &amp; Southeast Asia Cookbook, modified by yours truly. Kaeng Phed Cai Notes The Time-Life recipe does not include vegetables.&nbsp; I thought the curry would be better with them, and it was.&nbsp; I used canned coconut milk from the Asian section of the supermarket (where I also found the canned Japanese mushrooms) and prepared curry paste (which I found at Sunflower Market). Tasty?&nbsp; Yes, indeedy!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,138,174],"tags":[],"class_list":["post-905","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-poultry","category-thai"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-eB","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/905","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=905"}],"version-history":[{"count":6,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/905\/revisions"}],"predecessor-version":[{"id":2551,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/905\/revisions\/2551"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}