Chicken Red curry
Special request for PEAT
3 cups of water
1 cup of Thai basil
2 tablespoons of fish sauce ( or soy sauce )
1/2 lb eggplant or bell pepper
1 tablespoon red curry paste
1 cup coconut milk
1 tablespoon of sugar ( optional )
1 sliced chicken breast
- Pour half of the coconut milk into a large pot, over low to medium low heat.
- Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much.
- Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce.
- Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce.
- If you want it to be quite sweet, just add sugar.
- Let it boil until all the eggplant pieces turn dark and tender.
- If you choose to add Bell pepper, just add it, don't have to cook it for a long time.
- The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce.
- Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.
Serve hot with rice or rice noodles.
As usual, if you don't like chicken, you can use any kind of meat.
