As I have already shared with you in my previous post here, that my daughter and me love Thai Red Curry and this a another delicious dish. So let's go to the recipe.
Ingredients
1 Teaspoon Ginger - chopped
Heat oil to wok, stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Then add the chicken pieces and stir fry again for about 3 minutes. Pour in chicken stock, coconut milk and bring to boil stirring it continuously. When it comes to a boil reduce heat to low and cook for 5 minutes.
Add fish sauce, sugar, lime leaves , salt, cover and cook, stirring occasionally, until slightly thickened about 10 minutes. Add basil and serve hot with steamed rice enjoy.
Labels : Chicken, Thailand, Red Curry Paste, Fish Sauce, Asian Cuisine
2 Tablespoons Red Curry paste - I used Pantai
1(400ML) Can Coconut Milk
Small Eggplants, cut into quarters
2 Garlic cloves - minced1(400ML) Can Coconut Milk
Small Eggplants, cut into quarters
1 Teaspoon Ginger - chopped
3 Teaspoon Fish sauce
1 Tablespoons Brown sugar
1 Cup Chicken stock
1 Onion - chopped
300 Grams Chicken - cut in curry pieces
1 Tablespoons Brown sugar
1 Cup Chicken stock
1 Onion - chopped
300 Grams Chicken - cut in curry pieces
A few Lime leaves
A few Basil leaves
2 Tablespoon Oil
Salt to taste
Method
Add fish sauce, sugar, lime leaves , salt, cover and cook, stirring occasionally, until slightly thickened about 10 minutes. Add basil and serve hot with steamed rice enjoy.
