Red Curry With Chicken

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Product Description


60 g.  Chicken breast, sliced

1-2 Tbs.  Red curry paste

1  Thai eggplants cut into quarters

5-8  pea eggplants

1-2  Kaffir leaves, sliced

5-10 leaves  Sweet basil

1  Red chili pepper for garnish

1/2  Cup  Coconut cream

1  Cup  Coconut milk

2  Tbs.  Vegetable oil

½  Tbs.  Palm sugar

1  Tbs.  Fish sauce


  1. Heat oil in wok and add 1-2 tbsp of red curry paste , stir until fragrant add coconut cream, stir vigorously until fragrant and until fat separates (red oil comes to the top)
  2. Add chicken and  stir until nearly cooked, adding more coconut milk.
  3. Wait until boiling add pea eggplants and eggplants. Seasoning with  fish sauce, palm sugar and bring to a boil on medium heat
  4. Add sweet basil leaves, kaffir limes leaves and stir together.
  5. Remove from heat garnish red chili & sweet basil over and serve with jasmine rice.


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