Kaeng Phet Daeng Kai Hot Red Chicken Curry
Dive into the bold and aromatic flavors of **Kaeng Phet Daeng Kai Hot Red Chicken Curry**, a classic Thai dish brimming with vibrant ingredients and authentic spices. This rich and creamy curry combines tender chicken with a luscious coconut milk base infused with fragrant red curry paste. Brightened by torn kaffir lime leaves, crisp bell peppers, hearty bamboo shoots, and subtly sweet Thai eggplant (or zucchini), every bite is a perfect balance of savory, spicy, and sweet. The dish is finished with fresh Thai basil for an herbaceous touch and served over fluffy steamed jasmine rice, making it an ideal centerpiece for a hearty, crowd-pleasing meal. With just 35 minutes needed from start to finish, this one-pot wonder is your gateway to bringing the warm, complex tastes of Thailand to your dinner table.
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Ingredients
- 500 grams Chicken breast or thigh, sliced into bite-sized pieces
- 3 tablespoons Red curry paste
- 400 ml Coconut milk
- 200 ml Water or chicken stock
- 1 tablespoon Vegetable oil
- 4 pieces Kaffir lime leaves, torn
- 150 grams Thai eggplant, cut into quarters (or substitute with zucchini)
- 1 Bell pepper, sliced (red or green)
- 150 grams Bamboo shoots, drained and rinsed
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 handful Fresh Thai basil leaves
- 0 as needed Steamed jasmine rice (for serving)
Directions
Step 1
Heat the vegetable oil in a large saucepan or wok over medium heat.
Step 2
Add the red curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
Step 3
Slowly pour in half of the coconut milk, stirring to mix well with the curry paste. Allow it to simmer for 2-3 minutes until you see the oil start to separate.
Step 4
Add the chicken pieces to the pan and cook for 3-4 minutes, stirring frequently to coat the chicken in the curry base.
Step 5
Pour in the remaining coconut milk and the water or chicken stock. Stir to combine and bring to a gentle boil.
Step 6
Add the kaffir lime leaves, Thai eggplant (or zucchini), bamboo shoots, and bell pepper. Simmer for 8-10 minutes until the vegetables are tender and the chicken is fully cooked.
Step 7
Season the curry with fish sauce and palm sugar. Taste and adjust the balance of flavors, adding more fish sauce for saltiness or sugar for sweetness if needed.
Step 8
Turn off the heat and stir in the Thai basil leaves. Let the residual heat wilt the leaves slightly.
Step 9
Serve the hot red chicken curry with steamed jasmine rice on the side.
Nutrition Facts
| Serving size | (1763.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1500.6 |
| Total Fat 33.7g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 425mg | 0% |
| Sodium 3865.4mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 55.8g | |
| Protein 169.8g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 236.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 3487.9mg | 0% |
Source of Calories