Red Curry

6 servings

45 minutes

Red curry is a spicy soup made with coconut milk. For an authentic Thai flavor, look for kaffir lime leaves, Thai eggplant, and fish sauce. The dish is spicy and flavorful - very Thai.

Energy value per serving

• Calories: 475.8
• Proteins: 22.8g
• Fats: 36.6g
• Carbohydrates: 14.2g

Ingredients

• Chicken thigh fillet: 700 g
• Vegetable oil: 70 ml
• Garlic: 3 clove
• Shallots: 3 head
• Lemon grass: 2 stem
• Red curry paste: 4 tbsp
• Kaffir lime leaves: 3 pc
• Galangal: 20 g
• Coconut milk: 400 ml
• Thai eggplants: 200 g
• Brown sugar: 1 tbsp
• Fish sauce: 50 ml

Cooking steps

1. Prepare the necessary ingredients.

2. Cut the meat into convenient-sized pieces.

3. Heat the oil in a saucepan.

   Required ingredients:

   • Vegetable oil: 70 ml

4. Fry the chicken until golden brown.

   Required ingredients:

   • Chicken thigh fillet: 700 g

5. Then transfer the chicken meat to a clean dish.

6. In the same pot, sauté chopped shallots and garlic on high heat for 10 seconds.

   Required ingredients:

   • Garlic: 3 cloves
   • Shallots: 3 heads

7. Add sliced galangal and crushed lemongrass stalks.

   Required ingredients:

   • Galangal: 20 g
   • Lemon grass: 2 stems

8. Add curry paste, 50 ml of water, and sauté for another 30 seconds.

   Required ingredients:

   • Red curry paste: 4 tablespoons

9. Pour in the coconut milk and mix well.

   Required ingredients:

   • Coconut milk: 400 ml

10. Return the chicken to the pot, add eggplant, lime leaves, sugar, and fish sauce. Cover with a lid and cook on low heat for 10 minutes.

    Required ingredients:

    • Chicken thigh fillet: 700 g
    • Thai eggplants: 200 g
    • Kaffir lime leaves: 3 pieces
    • Brown sugar: 1 tablespoon
    • Fish sauce: 50 ml

11. Garnish the ready soup with chopped cilantro.