This Thai chicken feet curry recipe is a true comfort food packed with authentic flavors. Red curry paste and coconut milk create a spicy, rich sauce that’s great over rice noodles with a side of healthy fresh vegetables.
For more delicious Thai curries, try this authentic red curry, eggplant green curry chickenand mass man beef!
Kanom jeen nam ya teen gai
The Thai name for this curry is Kanom Jeen Nam Ya teen gai. Kanom jeen refers to soft, fermented rice noodles often served with curries or spicy sauces. Nam ya is the flavorful curry sauce, while teen gai translates to chicken feet.
About this curry with chicken feet
Chicken feet are a popular ingredient in Thailand, and we especially love them as a crispy fried snack or in flavorful traditional Thai curries. They’re incredibly versatile and always add a unique richness to dishes.
The curry we’re making today is a classic that you’ll find at local markets, typically served with a variety of fresh vegetables on the side, along with boiled eggs. I’ve included a full list of side options for you to choose from, coming up later in the ingredient section!
This is one of my personal favorite Thai meals because it’s so satisfying—it fills you up nicely without feeling too heavy. Plus, with so many fresh sides to pair it with, it’s hard to stop eating!
I like to make it very spicy, but you can easily adjust the flavors to suit your taste, whether you prefer saltier, sweeter, or milder. Just give it a quick taste before serving and tweak as needed—that’s something you should always do when cooking Thai food!
Below, you’ll find an overview of the ingredients, followed by helpful step-by-step photos to ensure foolproof results.
Ingredient Notes
Everything you need for this recipe is available at Asian grocery stores or Asian markets. Don’t forget to check the recipe card below for precise measurements!
- Chicken feet
- Chicken breast
- Cooked chicken blood (optional) – Adds authentic richness to the curry but can be skipped if preferred.
- Fish balls (optional) – A common addition whenever I make kanom jeen curry.
- Red curry paste – Use my homemade red curry paste recipe or opt for a good store-bought option like Mascar or Mae Ploy.
- Coconut milk – Use full-fat coconut milk for a creamy texture; I recommend Aroy-D.
- Water
- Rosdee seasoning powder – This is a popular Thai seasoning for adding a savory, umami depth.
- Fish sauce – A key ingredient in Thai cuisine; adds a salty, umami kick. I recommend Megache.
- Salt
- MSG
- Kaffir lime leaves
- Finger root – A unique Thai herb with a mild ginger-like flavor.
- Fresh chili peppers – I used Thai Jinda chilies, you can adjust the type or amount based on your spice tolerance.
- Green onions
- Shallots
- Garlic
- Fried dried chilies (optional)
Recommended sides
- Fresh vegetables – Serve your chicken feet curry with shredded cabbage, long beans, bean sprouts, cucumber slices, Thai basil, etc.
- Kanom jeen – Kanom jeen (ขนมจีน) is a type of fermented rice noodle made from rice that’s soaked, fermented, and then crafted into thin, delicate strands.
- Dried chilies
How to cook chicken feet curry
Step 1: 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.
Step 2: 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.
Step 3: Strain the cooked chicken and aromatics from the broth. Set the broth aside for later use.
Step 4: 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.
Step 5: Pound red curry paste into the pounded aromatics, blending until smooth and fragrant.
Step 6: Tear the cooked chicken breast into small pieces, then pound it into the curry paste mixture until well incorporated and smooth.
Step 7: 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.
Step 8: 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).
Step 9: Add the chicken feet, kaffir lime leaves, green onions, and optional fish balls, optional fried dried chilies, or optional cooked chicken blood. Bring to a full boil, then remove from heat. Serve hot with rice vermicelli and fresh vegetables. Enjoy!
How to store leftovers
- Refrigerate: Transfer the leftover chicken paw curry to an airtight container and refrigerate for up to 3–4 days. Make sure it cools completely before storing.
- Freeze: To freeze, let the curry cool completely, then place it in a freezer-safe container. It can be stored for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Reheat gently on the stove over low heat, stirring occasionally. Alternatively, use the microwave, heating in short bursts and stirring in between.
More authentic Thai curry recipes to try
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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.
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)
-
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