Asian recipe of Thai red chicken curry is a very flavourful and spicy recipe from Thailand.The actual name of this Thai chicken curry recipe is ” Kaeng Phet Gai”, which means a spicy chicken curry. Country Thailand is well-known for its spicy food and flavours, but most people who do not really belong to Thailand actually known Thailand for its red curry.Thai red curry can be made with chicken, pork, fish even with vegetables.but today I will share the recipe for Thai chicken red chicken curry with my homemade Thai red curry paste.but believe me, it will be not so spicy that can burn your mouth.But yes my Thai chicken curry will be looking exact same as authentic Thai red curry look.

Asian Thai red curry chicken recipe with coconut milk

Asian Thai red curry chicken recipe with coconut milk

Asian Thai red curry chicken recipe with coconut milk

Course Main Course
Cuisine Thailand
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Easylifef or Everyone


  • 500 Grams Chicken legs or Thai pieces
  • 1/2 cup Whole Pea eggplant (fresh or Frozen)(optional)
  • 1 Can Full cream Coconut milk
  • 5 whole Lime leaves (fresh or frozen)
  • 1 Tsp Palm sugar or brown sugar
  • 1 Tsp Descended any red colour chilli chopped
  • 1 Tsp Fish sauce
  • 1 Tsp Fermented shrimp paste(this ingredient is optional)
  • 2 Tblsp Full Thai red curry paste
  • 1 Tblsp Any vegetable oil you like
  • 1/4 Tsp White pepper powder
  • 1 Tsp salt or salt according to your taste
  • 1 cup Hot water


  1. Take a cooking pan.

    Make the pan very hot.

    Now put oil in it and very quickly add chicken to it.

    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.

    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.

    Cook for 2 mins in low 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).

    Mix all the ingredients very well and then cover the pan with a lid for 3 mins.

    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.

    After 10 mins uncover the pan and you will sea aromatic Thai red curry chicken is ready to serve.

    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.


Always make your own homemade Thai red curry paste a day before you cook this curry recipe.

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