Red curry paste chicken Easy Thai Red Curry Chicken Recipe
The recipe of Thai red curry paste chicken is a very flavourful and spicy recipe from Thailand. Thai name of the dish is Kaeng Phet Gai.
  • Coursecurry, Main Dish
  • CuisineThailand
Servings Prep Time
2People 20Minutes
Cook Time
20Minutes
Servings Prep Time
2People 20Minutes
Cook Time
20Minutes
Ingredients
  • 500Grams Chicken legs or Thai pieces
  • 1/2cup Whole Pea eggplant (fresh or Frozen)(optional)
  • 1Cann Full cream Coconut milk
  • 5whole Lime leaves (fresh or frozen)
  • 1Tsp Palm sugar or brown sugar
  • 1Tsp Descended any red colour chilli chopped
  • 1Tsp Fish sauce
  • 1Tsp Fermented shrimp paste(this ingredient is optional)
  • 2Tblsp Full Thai red curry paste
  • 1Tblsp Any vegetable oil you like
  • 1/4Tsp White pepper powder
  • 1Tsp Saltor salt according to your taste
  • 1cup Hot Water
Instructions
  1. Take a cooking pan.
  2. Make the pan very hot.
  3. Now put oil in it and very quickly add chicken to it.
  4. before adding any other ingredients sear all the chicken pieces.sear the pieces for 1 mins in hot pan.And just very quickly add coconut cream milk into it.
  5. Fry the coconut milk and chicken for 2 mins.once you feel coconut milk reduce in half, add Thai red curry paste and mix the paste very well with chicken pieces.
  6. Cook for 2 mins in low flame.now add Whole Pea eggplant, Lime leaves, Palm sugar or brown sugar, chopped Descended any red colour chilli, White pepper powder, salt or salt according to your taste, Fish sauce, Fermented shrimp paste(optional).
  7. Mix all the ingredients very well and then cover the pan with a lid for 3 mins.
  8. After 3 mins uncover the pan and now add 1 cup water into the curry and then again cover the pan with the lid for 10 mins in very low gas flame.
  9. After 10 mins uncover the pan and you will sea aromatic Thai red curry chicken is ready to serve.
  10. I like this curry eat with steamed rice but if you don’t like rice you can serve this with chapati, roti or even with bread loaf.
Recipe Notes

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