Ingredients
Meal Types
Cuisines
Thai Red Curry
1 onion
2 cloves of garlic
1 bunch of coriander
2 Lebanese eggplant (optional)
peanut oil
500g chicken thighs
1 tbs fish sauce
1 heaped tbs red curry paste
1 tbs palm sugar
270ml coconut milk
1 lime
Finely slice the onion, garlic and coriander stems. Chop eggplants (if using) into 1cm slices. Combine and fry in wok with splash of oil until cooked through. Remove.
Cut chicken into 2cm cubes. Heat remaining oil until smoking and fry chicken until golden. While cooking, season well with black pepper and fish sauce.
Add curry paste and and palm sugar and stir through and allow chicken to caramelise. Return cooked vegetables to the wok.
Add coconut milk and allow to cook for a few minutes. Adjust fish sauce or palm sugar to taste.
Turn off and stir through juice of lime to taste.
Serve with steamed rice and coriander leaves.