Thai red curry is your classic curry everyone must have tried at least once when you go to your favorite restaurant. It might look and seem too complicated to cook. However it’s fairly easy with two main ingredients – red curry paste and coconut milk. This is my wife and my mother in law’s favorite type of Thai curry. I have been cooking it for a long time so this recipe is pretty solid if I say so myself. It is best enjoyed with a fried egg on the side. Make sure your yolk is runny to pour and mix with the curry and jasmine rice. Enjoy!
Ingredients
10 Thai eggplant
1 red chili
7 Thai basil leaf
500 g of chicken (we use bone in)
4 tbsp of red curry paste
1 can of coconut milk
1 tsp of fish sauce
1.5 tsp of palm sugar (or 1tsp of regular sugar)
1 cup of water
1/2 white onion
1 whole garlic
Directions
1. Peel 1 head of garlic, rough chop of half of white onion, quarter all of the eggplants, remove all the seeds from red chilly and julienne (for garnish)
2. Over medium high put some oil in a large pot and fry up onion and garlic until onions are brown
3. Add red curry paste and pour in 1/4 of coconut milk in the pot. Sauté until you starting to see the oil is separating from coconut milk.
4. Add chicken, palm sugar, fish sauce and stir fry for a couple more minutes then add another 1/4 of coconut milk to the pot. Cook until chicken is roughly 80% then add remaining coconut milk, 1 cup of water and 4-5 basil leaves. Turn down the heat to medium low and let it simmer until chicken is cook.
5. Once chicken is cook add in all the eggplants. When eggplant starting to get soft it is done, you don’t want to overcook them.
6. Place the curry in a bowl and garnish it with thai basil and red chilly
