kaeng phet daeng kai (Hot Red Chicken Curry)

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Total Time
25mins
Prep
10 mins
Cook
15 mins

Hot and good

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Ingredients

Nutrition

Directions

  1. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
  2. Skim off the oil, and discard it.
  3. Add the chicken and other ingredients except the eggplant.
  4. Bring to a boil and cook until the chicken begins to change colour.
  5. Adjust the flavors to suit yourself.
  6. When it is at a boil again add the eggplant and continue till thechicken is cooked through.
  7. Serve with steamed white Jasmine rice.
Most Helpful

5 5

I will never order red curry in a restaurant again! This recipe is excellent. I, fortunately, had some kaffir leaves. If you don't, add some lime juice or grated lime peel. (both are OK substitutes.) Also, use a good brand of fish sauce. This was a little too hot, so I cut the curry down to 2 heaping TBSPs. You'll love it!

5 5

This is SO good! Nicely spicy and, yes, HOT. Just right when craving Thai food. I expanded the recipe, and used more eggplant. I also added some blanched green beans. I substituted brown sugar for palm sugar, and cut back on the sugar quite a lot. I did use all other ingredients specified, but did not measure so carefully, rather seasoning to taste. Will definitely make this again. Thank you very much for this lovely recipe.