Thai Red Curry, is one of the most famous Asian curries and has a great flavour. The sauce flavour has a rich taste of all the ingredients that are simmered with coconut milk. It’s sweet and savoury.
The use of shrimp paste and fish sauce in the curry paste is optional but adding them will a perfect taste of a Thai dish.
While Thai Red Curry is not actually hot but we can make it according to our taste.
The secret to making excellent Thai curries is to use Thai paste, that’s readily available in the market but nothing can be better than homemade.
Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
Readily available store-bought Thai red curry paste adds characteristics. But homemade is always good.
Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
we are going to make Thai curry with Chicken and eggplant. This Thai red curry recipe is so easy to make at home! It’s much tastier and healthier. Feel free to change up the vegetables if you want a more vegetarian, vegan and gluten-free for all to enjoy.
The Recipe is for 4 servings.
Ingredients
- Chicken 700 gram
- Eggplant 500 gram
- Oil 3 tbs
- Salt, more to taste
- Sugar 2tsp
- Kaffir Lime leaves 4 to 5
- Thai red curry paste
- Coconut milk 1 can
- Fresh red Chilli 2 to 3
- Fish oil 1 tbs (optional)
- Shrimp paste 1 tbs(optinal)
Instructions
- Heat up oil in a pan over medium-high heat.
- Add curry paste and Extras (if using jar paste) and cook for about 2 minutes.
- Add coconut milk and stir to dissolve the paste.
- Add the chicken, and cook for a while.
- Add the eggplant and mix well.
- Add the salt and sugar.
- Turn the heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
- Do a taste test. Add the fish sauce (or even shrimp paste) to add more saltiness. (optional)
- Remove from heat.
- Serve over rice garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.
