Tuesday, 29 November 2011


3 tbs our homemade red curry paste 
1/2 chicken - cut into parts or chicken breast/thigh or beef
1-2 cups of aubergines or eggplant
aromatic ginger (temu kunci)
4 cups of coconut milk..we use KARA brand..it's good
red chillies
5 fresh kaffir lime leave
handful of thai basil leaves

Slowly drizzle in the coconut milk, keep stirring.
We use KARA brand coconut milk because it's thick milk..nice

Heat a wok or large frying pan, 

add oil and stir fry curry paste

Add chicken..stir until cooked and
then add the aromatic ginger..
add chicken stock if prefer.
Keep stirring until fragrant, smell good

Add in red chillies and kaffir lime leaves.
Put in the seasoning, sugar, fish sauce..keep stirring
Add the aubergines or eggplants.
add remaining coconut milk
Turn the heat low and simmer for a while..
mmmm, nice curry smell

Toss in the thai basil leaves and serve at once..
Nice to have it with Jasmine Thai steam rice.
Note: good quality Thai Red Curry Paste is now available in most supermarket..you can try with it....but maybe ours taste better..hahahaa...because we do it fresh and homemade..

happy cooking :)


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