Kaeng Kai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 3 cups - water
  • 3-5 branch - Thai basil
  • 2 tbsp - fish sauce (or salt to taste)
  • 1/2 lb - eggplant
  • 1 tbsp - red curry paste
  • 1 cup - coconut milk
  • 1 - chicken breast

How to Make Kaeng Kai

  • Cut chicken into bite-sized pieces.
  • Pour half of the coconut milk into a large pot and bring to medium heat.
  • Then add red curry paste and stir continuously.
  • Add chicken when oil bubbles appear.
  • Add the eggplants when chicken cooks a little and turns pale.
  • Add the remaining coconut milk, water and fish sauce.
  • Boil till eggplants are tender.
  • Add the basil leaves just before you serve and make sure the leaves are submerged in the curry to preserve the colour.
  • Serve hot with rice or rice noodles.