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Thai Red Curry |
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There is a very similar recipe for a green curry and on the list of everyone’s favourite menu
Ingredients6 ounces chicken (in smallish bite sized pieces)
half a cup of Khun Chai Coconut Milk
4 ounce of Thai small egg Plant(small round eggplants, substitute with green peas)
5-6 fresh lime leaf shredded
1 tablespoon Fresh Thai Sweet Basil
2 tablespoon Tiparos fish Sauce
1 tablespoon Palm Sugar
oil for cooking
1-3 tablespoons Mae Ploy Red CurryMethod
Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
Serve over Khun Chai Rice or in a serving bowl with other Thai dishes.
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