kaeng phet daeng kai (Hot Red Chicken Curry)

"Hot and good"
 
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Ready In:
25mins
Ingredients:
8
Serves:
2
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ingredients

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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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Reviews

  1. 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!
     
  2. 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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Tweaks

  1. 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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