Thai red chicken curry
Thai red chicken curry is cooked in one pan with coconut milk. Prepared curry paste supplies the flavour base, while sweet pepper, eggplant and basil retain their own colours and textures in the sauce.
How to make it
Prepared 0 of 6 steps
Prepare similar cuts
Cut the chicken thighs into pieces about 3 cm. Dice the eggplant into 2 cm cubes, and slice the red pepper into wide strips. Drain the bamboo shoots, rinse them, and let them dry. Separate the basil leaves from their stems.
Release the aroma of the paste
Heat the oil in a deep pan on medium heat. Add the red curry paste and stir for about 1 minute, without allowing it to darken. Pour in approximately 150 ml of coconut milk and warm for another 2 minutes until smooth.
Start cooking the chicken
Add the chicken pieces and stir them with the aromatic base. Warm for about 3 minutes until the surface of the meat changes color. Then pour in the remaining coconut milk and chicken stock.
Cook the vegetables
Add the eggplant, torn kaffir lime leaves, fish sauce, and sugar. Cook at a gentle boil for 8-10 minutes. The eggplant should start to soften but retain its shape, not breaking apart in the sauce.
Finish and heat through
Fold in the sweet pepper and bamboo shoots, cook for another 5-7 minutes. Ensure that the chicken has reached an internal temperature of 74 °C in large pieces, the eggplant is soft, and the pepper is cooked but still slightly firm.
Finish with basil
Remove the makrut lime leaves and turn off the heat. Stir in the Thai basil and let it wilt in the hot sauce for about 1 minute. Serve the curry on its own; rice and other side dishes are not included in this recipe.
Little hint
The spiciness of ready curry pastes can vary significantly. If you are cooking for people with varying tolerances to heat, start by diluting a small portion of the paste in a spoonful of warm coconut milk and taste it.
Frequently asked questions
What should I watch out for when cooking?
The spiciness of ready curry pastes can vary significantly. If you are cooking for people with varying tolerances to heat, start by diluting a small portion of the paste in a spoonful of warm coconut milk and taste it.
How should I prepare the ingredients?
Cut the chicken thighs into pieces about 3 cm. Dice the eggplant into 2 cm cubes, and slice the red pepper into wide strips. Drain the bamboo shoots, rinse them, and let them dry. Separate the basil leaves from their stems.
