Name: Thai red chicken curry
Cook time: 25 min
Total time: 25 min
Ingredients: 1 1/2 tablespoon peanut oil; 200 gram pumpkin, cut into 2cm pieces; 2 baby eggplants (120g), halved lengthways, chopped coarsely; 250 gram chicken thigh fillets, sliced thinly; 270 millilitre can coconut milk; 1/3 cup (80ml) water; 2 tablespoon lime juice; 1 tablespoon red curry paste; 1 fresh kaffir lime leaf, shredded finely; 2 teaspoon fish sauce; 1 tablespoon small thai basil leaves

Ingredients

1 1/2 tablespoon peanut oil

200 gram pumpkin, cut into 2cm pieces

2 baby eggplants (120g), halved lengthways, chopped coarsely

250 gram chicken thigh fillets, sliced thinly

270 millilitre can coconut milk

1/3 cup (80ml) water

2 tablespoon lime juice

1 tablespoon red curry paste

1 fresh kaffir lime leaf, shredded finely

2 teaspoon fish sauce

1 tablespoon small thai basil leaves

Method

1.Heat 1 tablespoon of the oil in wok; stir-fry pumpkin and eggplant until browned lightly and almost tender. Remove from wok.

2.Heat remaining oil in wok; stir-fry chicken, in batches, until browned.

3.Return chicken, pumpkin and eggplant to wok with coconut milk, the water, juice, paste, lime leaf and sauce; simmer, uncovered, until chicken is cooked through and vegetables are tender, season to taste. Serve curry sprinkled with basil.

Use light coconut milk, if you prefer.
Note

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Ingredients

Method

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