Red curry chicken

Red Curry Chicken

RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS

  • 300 grams Chicken thigh, big chunks
  • 1 Cup Coconut milk
  • 1-3 tbsp Red curry paste
  • 1 Cup Water
  • 4 Thai eggplants, quartered
  • 1/4 Cup Pea eggplants
  • 10 Slices Red spur chili pepper
  • 3 Leaves Kaffir lime, center spine removed
  • 10-15 Leaves Thai sweet basil
  • 2 tbsp Cooking oil

SEASONINGS:

  • 1 1/2 tbsp Fish sauce
  • 1 tbsp Palm sugar

INSTRUCTIONS

  • With oil in wok, add red curry paste and heat. Add coconut milk gradually while stirring
  • Add chicken and cook until chicken is 50% done
  • Add Thai eggplants and pea eggplants
  • Add red spur chili slices and kafffir lime leaves
  • Add water and cook on medium for 5 minutes, stir regularly
  • Add palm sugar and fish sauce
  • Add sweet basil leaves and cook for 10 seconds. Turn off heat
  • Garnish, serve with jasmine rice, and enjoy

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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