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kaeng phet daeng kai (Hot Red Chicken Curry)

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“Hot and good”
READY IN:
25mins
SERVES:
2
UNITS:
US

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.

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