Red Curry Chicken
This curry is best eaten as soon as it is made and served with steamed jasmine rice (khao rice). The coconut flavor is enhanced by adding half the coconut milk towards the end of the cooking process.
Red Curry Paste:
2 cups (16 fl oz/500 ml) coconut milk
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)
2 tablespoons red curry paste (nam prik gaeng ped)
1 lb (500 g) chicken breast, cut into 1-in (2.5 cm) pieces
1/4 cup (2 fl oz/60 ml) fish sauch (nam pla)
3 tablespoons sugar
1/2 cup canned bamboo shoots, in strips
1/4 cup Thai eggplant (ma-khue puang), cut into wedges
5 to 8 kaffir lime leaves (bai ma-grood)
1/4 cup sweets basil leaves (bai horapa)
How to cook:
1. Heat half the coconut milk in a large saucepan and add the red curry paste. Heat to boiling and cook for 2 minutes
2. Add the chicken and boil for 2 minutes. Add the fish sauce, sugar, canned bamboo shoot strips and eggplant, and reheat to boiling.
3. Add the remaining coconut milk, lime leaves and basil leaves and heat just to boiling. Remove from heat and serve.
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