kaeng phet daeng kai (Hot Red Chicken Curry)

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Total Time
10 mins
15 mins

Hot and good

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  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.