Thai Red Curry
An authentic Thai Red Curry, made even better if you use the Homemade Thai Red Curry Paste. It cannot be beaten.
Ingredients
2 tbsp groundnut oil
2 shallots, finely sliced
2 garlic cloves, finely sliced
4 heaped tbsp home made Thai red curry paste
½-1 tbsp fish sauce
1 tsp palm sugar
4 – 5 kaffir lime leaves
400ml coconut milk
6 baby aubergines or 1 aubergine cut in to chunks
Some kind of meat, chopped up into bitesize chunks (3 skinless chicken breasts)
150g green beans, halved
Handful of fresh Thai Basil (from Asian Shops) or fresh Coriander, chopped
2 shallots, finely sliced
2 garlic cloves, finely sliced
4 heaped tbsp home made Thai red curry paste
½-1 tbsp fish sauce
1 tsp palm sugar
4 – 5 kaffir lime leaves
400ml coconut milk
6 baby aubergines or 1 aubergine cut in to chunks
Some kind of meat, chopped up into bitesize chunks (3 skinless chicken breasts)
150g green beans, halved
Handful of fresh Thai Basil (from Asian Shops) or fresh Coriander, chopped
Method
1. Heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened.
2. Add the garlic and fry for 30 seconds more.
3. Add 4 heaped tbsp of the curry paste and fry for 1 minute
4. Add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150-200ml water and the aubergines.
5. Add the chicken or your chosen meat.
5. Bring to the boil, then reduce to a gentle simmer and cook for another 10 minutes.
6. Add the beans and cook for a further 5 minutes until tender.
7. Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs.
Serve with steamed or coconut rice and lime wedges to squeeze over.
2. Add the garlic and fry for 30 seconds more.
3. Add 4 heaped tbsp of the curry paste and fry for 1 minute
4. Add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150-200ml water and the aubergines.
5. Add the chicken or your chosen meat.
5. Bring to the boil, then reduce to a gentle simmer and cook for another 10 minutes.
6. Add the beans and cook for a further 5 minutes until tender.
7. Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs.
Serve with steamed or coconut rice and lime wedges to squeeze over.