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- 4 Servings
- Capable cooks
It’s easier than you might think to make a delicious Thai red chicken curry.
Featured in
Winter recipes, Asian recipes
Ingredients
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3 cloves garlic
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4cm piece ginger, peeled, sliced
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3 x 270ml cans coconut cream
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1/3 cup Thai red curry paste (see note)
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6 (about 360g) Lebanese eggplants, sliced diagonally
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10 snake beans, cut into 4cm lengths
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6 kaffir lime leaves, torn
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250g pineapple, cut into 2cm pieces
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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2 tablespoons grated palm sugar
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2 (600g) chicken breast fillets, thinly sliced
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200g grape tomatoes
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3/4 cup Thai basil leaves, plus extra, to serve
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jasmine rice, to serve
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Garlic chives, to serve
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Lime cheeks, to serve
Method
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Step 1Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
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Step 2Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
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Step 3Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
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Step 4Add eggplants and stir for 2 minutes.
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Step 5Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
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Step 6Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
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Step 7Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
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Step 8Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.
Notes
The Mae Ploy brand is a good, ready-made paste with an authentic taste. Available from supermarkets and Asian food stores.
- Author: Sophia Young
- Image credit: Chris Chen
- Publication: Vogue Entertaining + Travel
Source: taste.com.au
