Thai Chicken Feet Curry Recipe
Thai chicken feet curry recipe made with red curry paste and coconut milk, offering authentic flavors that pair perfectly with rice noodles.
Ingredients
Main
- 200 g chicken feet
- 1.5 l water
- 250 g chicken breast
- 2 kaffir lime leaves
- 3 cloves of garlic, peeled
- 40 g shallots, sliced
- 30 g fingerroots, sliced
- 0.5 tbsp or 8 g salt
- 1-3 fresh chilies, optional, adjust to taste
- 2 tbsp or 30 g red curry paste
- 0.5 l coconut milk, divided into 1/3 and 2/3 parts
- 0.5 tsp or 2 g MSG
- 1.5 tbsp or 22 ml fish sauce
- 0.5 tbsp or 5 g rosdee seasoning powder
- cooked chicken blood, (optional, to taste, sliced into bite-sized pieces)
- look chin fish, (optional, to taste)
- fried dried chilies, (to taste, optional)
Recommended sides
- fresh vegetables, (shredded cabbage, long beans, bean sprouts, cucumber slices, Thai basil)
- kanom jeen, (fermented rice noodles)
Instructions
- Clean the chicken feet thoroughly and remove the nails. Boil the chicken feet over medium heat for 20–25 minutes, or until tender. Remove from the pot, drain, and set aside.
- In a separate pot, bring water to a boil over medium heat. Add chicken breast, kaffir lime leaves, garlic, shallots, fingerroots, salt, and optional fresh chilies. Reduce heat and let it simmer for 20–30 minutes, or until the chicken is fully cooked.
- Strain the cooked chicken and aromatics from the broth. Set the broth aside for later use.
- Using a mortar and pestle (you can also use a food processor), pound the cooked shallots, garlic, finger roots, and chilies into a coarse paste.
- Pound red curry paste into the pounded aromatics, blending until smooth and fragrant.
- Tear the cooked chicken breast into small pieces, then pound it into the curry paste mixture until well incorporated and smooth.
- Heat 1/3 of the coconut milk in a pot over medium heat. Add the pounded curry paste and stir until aromatic and the oil begins to separate.
- Pour the reserved strained broth into the pot with the curry paste mixture. Bring it back to a boil and season with rosdee seasoning powder, MSG, fish sauce, and the remaining coconut milk. (Optionally, adjust sweetness with palm sugar if desired, but I like this dish as it is).
- Add the chicken feet, kaffir lime leaves, green onions, and optional fish balls, optional fried dried chilies, and optional chicken blood. Bring to a full boil, then remove from heat. Serve hot with rice vermicelli and fresh vegetables. Enjoy!
Calories: 441kcal | Carbohydrates: 8g | Protein: 26g | Fat: 35g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1544mg | Potassium: 595mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1283IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 6mg
