Tuesday, 18 June 2013

Thai Red Curry With Chicken

Thai Red Curry With Chicken

2 tbsp vegetable oil

1 tbsp Thai red curry paste
12 oz chicken breast, cut into 1/2 inch strips
4 oz green beans, cut to 1 inch lengths
2 small eggplants, cut into 1 inch cubes
3 cups water
3 cups canned coconut milk
1 tbsp fish sauce (nam pla)
1/4 cup chopped fresh basil
Salt & pepper, to taste

How to:

  • Heat oil in large saucepan over medium heat
  • Add curry paste, stir about one minute
  • Add chicken, stir 2 minutes
  • Add green bean and eggplant pieces, stir 1 minute
  • Add broth, coconut milk, and fish sauce - bring to a boil
  • Reduce heat, simmer until vegetables are tender
  • Season with salt and pepper, stir in basil and serve

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