Thai Red Curry

February 19, 2016

Learn how to prepare Thai Red Curry by following this easy recipe


1 1/2 cups of jasmine rice

2 14oz cans of coconut milk

2 oz or 1/4 cup of red curry paste

1-2 14 oz cans of chicken broth

1 lb boneless chicken breast, in 1 inch cubes

1 lb of Thai eggplant (found in Asian grocery stores), chopped into bite sized pieces

1 small can of bamboo shoots

Fish sauce (to taste – but at least a tbsp)

1 lime


Rinse rice until water runs clear. Place in rice cooker with 3 cups of water. If using a pot, bring rice and water to a boil, cover, and reduce to a simmer for about 20-25 minutes.

In the mean time, in a large stock pot, heat one can of coconut milk over medium to medium low heat.

When coconut milk is fragrant (about 3-5 minutes), add cubed chicken and cook until chicken is cooked through – approximately 7 minutes.

Add in second can of coconut milk, chicken broth, curry paste, and fish sauce. Simmer until paste is thoroughly combined.

Taste the curry to see if it is too coconutty for you – if it is, think it out to your taste with the second can of chicken stock.

Add chopped Thai eggplant and cook for 3-5 minutes.

Add bamboo shoots and cook until they are heated through – about 1 minute.

Check Thai eggplant – when it is tender, add in the juice of the lime.

Do another quick taste test and add more fish sauce if you desire.


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