Red Curried Chicken Kaeng Karikai

From The King & I Thai Cuisine

2009 Mar/Apr


  • 2 c. coconut cream (the thick, creamy portion in a can of coconut milk. If you don’t shake the can, you can easily pour off the lighter liquid portion.)
  • 2 T. red curry paste
  • 12 oz chicken cut into 2” x 2” cubes
  • 3 c. coconut milk
  • 1 c. cubed raw potatoes, blanched
  • ½ c. chopped onion, blanched
  • 3 T. fish sauce
  • 1 T. sugar


Put 1 cup coconut cream into a wok over medium heat and add the curry paste. Slowly bring to a boil while whisking the paste into the cream. Whisk in the rest of the coconut cream a little at a time and cook until the cream has a bit of an oily sheen and the liquid has reduced a bit.

Add the chicken and cook until it is opaque. Add the coconut milk, potato, onion, fish sauce and sugar and bring to a low boil.  Simmer 15 or 20 minutes. Serve with jasmine rice. Serves 4.