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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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 people
Calories: 441 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
Main
- 200 g chicken feet
- 1.5 l water
- 250 g chicken breast
- 2 kaffir lime leaves
- 3 cloves garlic
- 40 g shallots (finely chopped)
- 30 g fingerroots (sliced)
- 8 g salt
- 1-3 Fresh chilies (to taste, optional)
- 30 g red curry paste
- 0.5 l coconut milk (divided 1/3 and 2/3)
- 2 g MSG
- 23 ml fish sauce
- 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!
Cup of Yum
Nutrition Information
Calories
441kcal
(22%)
Carbohydrates
8g
(3%)
Protein
26g
(52%)
Fat
35g
(54%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
1544mg
(64%)
Potassium
595mg
(17%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1283IU
(26%)
Vitamin C
4mg
(4%)
Calcium
131mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 441
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 8g | 3% |
| Protein | 26g | 52% |
| Fat | 35g | 54% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 1544mg | 64% |
| Potassium | 595mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 4mg | 4% |
| Calcium | 131mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.