Kaeng Phet Daeng Kai (Hot Red Chicken Curry)

1. 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. 2

   Skim off the oil, and discard it.

3. 3

   Add the chicken and other ingredients except the eggplant.

4. 4

   Bring to a boil and cook until the chicken begins to change colour.

5. 5

   Adjust the flavors to suit yourself.

6. 6

   When it is at a boil again add the eggplant and continue till thechicken is cooked through.

7. 7

   Serve with steamed white Jasmine rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.