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Free Thai recipes - Chicken Red Curry

 

Chicken Red Curry

(Red Curry with Asian eggplant, bamboo shoot,

red bell   Pepper, kaffir lime leave, and fresh Thai basil leave)

                                       

By: JOY Chaisiriwong

Remark:

This dish is also can be made with beef, and usually served with

jasmine rice, or sometimes if prefer you can eat with rice noodle,

or egg noodle.

Ingredients: [4 servings]

 Preparation time: 20 minutes

 1 lb (450g) chicken, cut into inch pieces

14 oz (400g) can coconut milk

1 tablespoon Mae Sri red curry paste

1/4 cup fish sauce

 2 tablespoon palm sugars

 ½ cup Asian eggplant, chopped (can be substituted with zucchini)

1/4 cup sliced bamboo shoot

1/4 cup sliced red bell pepper

 5-8 kaffir lime leaves

 1/4 cup fresh Thai basil leaves

 

Method:

 1) Heat 1/2 coconut milk in sauce pan with stirring until

     coconut milk begins an oily sheen cream.  Add red

     curry paste and cook until fragrant. Add chicken, fish

     sauce, palm sugar, to stir-fry with curry paste. 

  

2) Add Asian eggplant, bamboo shoot, the rest coconut

     milk, kaffir lime leaves, and red bell pepper, mix it

     well.  Bring to a gentle boil and cook until chicken

    done.  Heat through.  Garnish with Thai basil before serving.