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Ground dried chilli 5 seed (3 g.)
Ground dried hot chilli 10 seed (1 g.)
Shallot (peeled) 1 cup (30 g.)
Garlic (peeled) 2 tbsp. (15 g.)
Old ginger (peeled) 2 tsp. (6 g.)
Lemon grass 1 tbsp. (5 g.)
Ground roasted coriander seeds 1 tbsp. (4 g.)
Ground roasted cumin 1 tsp. (2 g.)
Salt 1 tsp. (5 g.)
Curry powder 2 tsp. (4 g.)
Chilli paste 1 tsp. (2 g.)
Soup Ingredient
Chicken, breast (2x2 inch cut) 2 cup (500 g.)
Potato (whole skin) 1 cup (250 g.)
Fish sauce 2 tbsp. (28 g.)
Palm sugar 1 tbsp. (17 g.)
Vegetable oil 1 tbsp. (10 g.)
Coconut milk 1 cup (350 g.)
Water 1 cup (300 g.)
(100 g. Kaeng Kari provide antioxidant capacity 10.85 mg vitamin C equiv. and Total phenolic compounds 32.98 mg gallic acid equiv.)* Serve size 5 persons
Cooking Method
•Pound chilli paste mixture thoroughly.
•Fry chilli paste with oil until fragrant, add coconut milk (100 g) little at a time.
•Add chicken, fry, add seasonings, fry for 5 minutes, dip unto pot.
•Add remaining coconut milk (250 g) and water, when boiled add potato, simmer with low heat for 15 minutes.
