Kaeng Phet Daeng Kai (Thai Red Curry)


  • 50 g (1.7 oz) red curry paste
  • 1 tbsp oil
  • 2 fillets of chicken (cut in pieces)
  • 1 onion (sliced)

  • 1 cup bamboo shoots (sliced)
  • 7 mushrooms (sliced)
  • 2 fresh red chili pepper (sliced)
  • 400 ml (14 fl oz) coconuts milk
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or brown sugar
  • 1/2 lime to garnish (optional)
  • Herb to garnish (Thai basil, coliander, spring onion)
  1. Heat a pan, fry red curry paste with oil until the oil separates.
  2. Add chicken and fry until the chicken cooked.
  3. Add the vegetable and continue frying.
  4. Add coconuts milk, fish sauce, and sugar and boil for a while.
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