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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!

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QL7 February 17, 2009

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.

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mianbao November 04, 2006
kaeng phet daeng kai (Hot Red Chicken Curry)