Thai Red Curry Recipe

Ingredients

 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

Directions

1

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.

2

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

3

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

4

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

5

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.

6

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

7

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

8

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

9

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

Ingredients

 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

Directions

1

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.

2

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

3

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

4

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

5

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.

6

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

7

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

8

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

9

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

Thai Red Curry Recipe

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