kaeng phet daeng kai (Hot Red Chicken Curry)

READY IN: 25mins
Recipe by sassee1

Hot and good

Top Review by QL79706

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!

Ingredients Nutrition


  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.

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