Kaeng Sai Mai Rong Hai (curry)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Portion red curry sauce, see | |
| recipe | ||
| 1 | c | Diced chicken |
| 1 | c | Bamboo shoots, julienned |
| 2 | T | Lime leaves |
INSTRUCTIONS
Date: Fri, 19 Apr 1996 14:26:57 -0700 From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> The title of this note means "curry without tears" you can of course make the curry with any meat, poultry, fish or vegetables you wish. This is for a simple kaeng phet kai (chicken curry). method: Heat the sauce. Add the bamboo shoots and cook for three or four minutes, then add the chicken and lime leaves and cook until the chicken is cooked through. (If you choose to make this with beef instead you will need to cook the meat for longer, so add it first, and cook until it just begins to be tender, then add the bamboo). See recipe "Red curry sauce". CHILE-HEADS DIGEST V2 #298 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 21
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 228mg
Potassium: 93.2mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 3.7g
Protein: 2.1g