THAI RED CURRY
This Thai Red Curry Recipe is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on your taste.
It starts with cooking a Thai red curry paste with coconut milk. Then, add some chicken, and vegetables, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood.
2 Tablespoons of Thai Red curry paste
200 g of diced chicken (about 2 skinless breasts)
1 tablespoon of vegetable oil
1 branch of sweet basil
2 large eggplant bulbs
1/2 cup of baby eggplant bulbs
1/2 red pepper
3/4 to 1 can of coconut milk (add more to make the curry creamier)
Handful of green string beans
1/4 cup kaffir lime leaves
2 tablespoons of fish sauce
5 red chillies
1/2 cup of water
Remove the storks from the chillies, and make a cut down the length of each chilli – this will release the spice inside when you add the chillis to the dish
Tear the storks off the egg plant bulbs, and cut into quarters, and wash thoroughly. Do the same with the baby eggplant, but leave uncut.
Slice the green beans and peppers
Slice the chicken into cubes
Heat the vegetable oil in a pan or wok, then add the red curry paste and mix together. Follow by adding the coconut milk, and stir everything together
Add the lime leaves, and stir. Keep stirring whilst the contents simmer for a couple of minutes.
Add the chicken, and stir together for about 2 minutes.
Now add the eggplant, baby eggplant, and green beans and Stir together. Add the water now, to stop the sauce reducing down to much
Allow to simmer for 2 more minutes, then add the chillies peppers, and fish sauce
Let the contents cook for a couple more minutes, then add the basil. Cook for 2 more minutes, thoroughly stirring. The dish is now ready to serve, preferably in a bowl with some Thai jasmine rice on the side