kaeng phet daeng kai (Hot Red Chicken Curry)

Recipe by sassee1
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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Skim off the oil, and discard it.
  • Add the chicken and other ingredients except the eggplant.
  • Bring to a boil and cook until the chicken begins to change colour.
  • Adjust the flavors to suit yourself.
  • When it is at a boil again add the eggplant and continue till thechicken is cooked through.
  • Serve with steamed white Jasmine rice.
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