Red Curry With Chicken

Serves 1

As with most Thai selections, it is probably best to have a large glass of water handy to cool down the mouth, especially when you decide to enjoy Red Curry. But don't be scared off ! The coconut milk provides an excellent balance by cooling down the red chili peppers. This is a very traditional and common curry dish that can be found most anywhere in Thailand, from street vendors to restaurants and temples. I use both the tiny golf ball size Thai eggplant or regular eggplant that can be found in almost any supermarket. Red curry with chicken is usually eaten with Thai jasmine rice or rice noodles known locally as "kanom jeen".

Ingredients:

1/4 cup chicken breast thinly sliced
1 large eggplant, stem removed and cut into pieces or 5 whole small eggplants
1/2 large red chili sliced thin
1 kaffir lime leaf, torn into pieces with the stem removed
1/4 cup sweet basil leaves
1/2 cup thick coconut milk
1/2 cup thin coconut milk
1 tablespoon red curry paste

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Bring the thick coconut milk to a boil in a saucepan over medium heat.
2. When the coconut oil separates from the milk, add the red curry paste, fish sauce and
palm sugar.
3. Continue to stir for one minute. Add chicken and stir for about one minute.
4. Add the thin coconut milk and bring to a boil once again.
5. Add eggplants and kaffir lime leaf.
6. Add fish sauce and sugar.
7. Cook for two minutes over low heat until all the ingredients are cooked.
8 Add the red chili pepper and basil leaves, then remove from heat.
9. Ready to eat, serve with jasmine rice or rice noodles.

Enjoy the Red curry with chicken !

Sincerely,
Toom