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Thai Red Curry Recipe

Thai red curry is a spicy coconut milk based dish. It can be prepared with chicken, pork, beef, seafood, or tofu. In this recipe I have used chicken. The basis of the flavour comes from the red curry paste, and vegetables add further flavours and bulk to the meal.

Once again the vegetables added are not set in stone, so you can add or deduct dependant on your personal tastes.

Best served with Thai Jasmine rice.

Serves 2

2 Tablespoons of Thai Red curry paste

200g 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

Step 1: 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

Step 2: 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.

Step 3: Slice the green beans and peppers

Step 4: Slice the chicken into cubes

Step 5: 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

Step 6: Add the lime leaves, and stir. Keep stirring whilst the contents simmer for a couple of minutes.

Step 7: Add the chicken, and stir together for about 2 minutes.

Step 8: Now add the eggplant, baby eggplant, and green beans and Stir together. Add the water now, to stop the sauce reducing down to much

Step 9: Allow to simmer for 2 more minutes, then add the chillies peppers, and fish sauce

Step 10: 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