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Thai Chicken Curry Kai Kang

A Thai red curry type of dish...

Ingredients (for four guests):

* 1 lbs. chicken meat
* 1 cup coconut milk
* 2 tablespoons red Thai curry paste
* 3 red Thai chillies
* 2 tablespoons fish sauce - Nuoc Mam
* 2 tablespoons vegetable oil
* An eggplant, coarsely chopped
* A few leaves of sweet thai basil


1) Slice the chicken meat in strips, about the thickness of a finger. Reserve. Wash and chop the eggplant in large pieces and reserve.

2) Heat up the oil in a wok or skillet over medium heat; stir in the curry for 1 minute, stirring constantly.

3) Add the chicken pieces, mix with the curry spices; Season with the Nuoc Mam fish sauce. Mix everything together and cook the chicken.

4) When the skin from chicken begin to brown, add the coconut milk; bring to a boil; add the eggplant and thai peppers, stir well.

5) Continue cooking over high heat for 5-10 minutes. Adjust seasoning to your taste.

Your Kang Kai chicken curry is ready; turn the heat off, pour into a bowl and garnish with a few thai basil leaves. This dish is served with plain white rice.