John Myers
Red Chicken Curry
The perfect red chicken curry recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 150 g Thai eggplant
- 200 g Red peppers
- 1 Glass Sliced bamboo
- 1 Red chilli pepper
- 1 tsp Palm sugar or brown sugar
- 0,5 tsp Salt
- 500 ml Unsweetened coconut milk
- 4 tsp Red curry paste
- 2 tbsp Fish sauce
- 1 bunch Thai basil
- Jasmine rice
- Wash the chicken breast, pat dry and cut into small bite-sized pieces. Halve the paprika and chilli peppers, clean and wash. Cut the pepper halves into approx. 2 cm strips, finely dice the chillies. Wash the eggplant and cut into bite-sized pieces. Drain the bamboo.
- Heat a wok pan, stir 10 tablespoons of the coconut milk with the curry paste in it and bring to the boil until the orange-colored oil comes out. Add the chicken cubes and sauté briefly. Add the fish sauce. Let simmer for about 10 minutes. Add the remaining coconut milk, bamboo, sugar and salt and bring to the boil. Let it simmer for about 10 minutes, turning more often. Then add the eggplant and pepper pieces. Let simmer for another 15 minutes. The eggplant pieces should be soft.
- Season the curry with chilli to taste. Stir in the torn Thai basil leaves and serve with jasmine rice. Add curry paste to taste, depending on the degree of spiciness you want.
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