Chicken Kaeng Kua curry

Chicken Kaeng Kua curry

This kind of curry is unique. You would not find it on a standard Thai menu. It has texture and depth that normal Thai red curry does not have. You have to try it yourself!

400ml coconut milk (I prefer ‘Chaokoh’ brand)

2 chicken fillets, cut into small dices (you can also use prawns for this dish)

4 Thai green aubergines, chopped (each one into 4 small pieces)

1tbsp ‘Kaeng Kua’ curry paste, more if you want it spicier (I prefer ‘Mae Sri’ brand)

4-5 kaffir lime leaves

2tbsp fish sauce and hint of granulated sugar

1)    Pour half of the coconut milk into a pot and heat it until it is boiled. Keep stirring for a couple of minutes.

2)    Add 1tbsp Kaeng Kua curry paste (more if you want it spicier or less than 1 tbsp if you want it less spicy). Stir until the curry paste is dissolved.

3)    Add the diced chicken and stir until the chicken is cooked.

4)    Pour the rest of the coconut milk into the pot and add the chopped aubergines and kaffir lime leaves. Stir until the aubergines are cooked (they will turn soft when cooked but do not leave them until they are too soft). 

5)    Season the curry with 2tbsp fish sauce and hint of sugar. Adjust the seasoning to suit your taste.