Thai Celebration Chicken

Kaeng Phet Pet Yaang is the feast dish reserved for very special Thai occasions - New Years, weddings, ordinations of monks and so on. Made with the classic roast duck it’s richer than I like, but substitute chicken and it’s still ultra creamy yet lighter and healthier. An amazing point of this recipe – it’s neither complicated nor time consuming, unlike many of my favourite Asian dishes and little slicing is called for. Let this be the star at your next special gathering and we guarantee it will be a new taste sensation for your guests and wow them as well.
Serves: 4
Prep Time: 10 min
Cook Time: 25 min

Ingredients

2 - 3 boneless, skinless chicken breast(s)
1 2/3 cup coconut milk
2 tbsp Thai red curry paste
8 - 10 Kaffir lime leaves
2 tbsp fish sauce
1 pint grape tomatoes
20 oz lychee nuts, packed in syrup
1 cup basil, coarsely chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Remove any fat from chicken. Thinly slice, then cut into bite-size pieces. Set aside. Open the can of coconut milk and spoon about a ½ cup (60 mL) of the thick white coconut milk collected at the top of the can into a large wide saucepan. Add the curry paste and place pan over medium heat. Stir gently for 3 minutes.

  2. Then stir in the remaining coconut milk, fish sauce and tomatoes. Boil gently, uncovered and stirring occasionally, for about 10 minutes while you slice the hard central ribs from lime leaves and discard them. Finely chop the leaves and stir into the sauce as soon as they are chopped.

  3. Continue to boil gently, uncovered and stirring occasionally, until about half of the coconut milk is reduced and the tomatoes start to break down. This will take 5 to 10 minutes. Meanwhile drain all the liquid from the lycee nuts and roughly chop the basil.

  4. When the sauce is reduced, add all the chicken strips. Stir constantly over medium heat until the chicken loses it’s pink color, from 3 to 5 minutes. Then add the drained lychee nuts and basil. Gently stir until nuts are hot, about 2 minutes. Sprinkle with a few whole basil leaves and serve over rice.

Helpful Tip

Lychee Nut Stand-in: A thin Japanese eggplant is an ideal fresh stand-in for the lychee nuts. Thinly slice a skinny purple skinned eggplant and add when you add the kaffir leaves. Do not add the lychee nuts.

Nutrition Info

Per 435 g serving Amount
Calories300
Protein34 g
Fat12 g
Saturated Fat9 g
Carbohydrate14 g
Fibre6 g
Sugar7 g
Cholesterol80 mg
Sodium900 mg
Per 435 g serving % Daily Value
Potassium31
Calcium6
Iron15
Vitamin A20
Vitamin C5
Vitamin B655
Vitamin B1228
Folate17
Zinc20