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.
1
Prepare the necessary ingredients.
2
Cut the meat into convenient-sized pieces.
3
Heat the oil in a saucepan.
- Vegetable oil: 70 ml
4
Fry the chicken until golden brown.
- Boneless 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.
- Garlic: 3 cloves
- Shallot: 3 heads
7
Add sliced galangal and crushed lemongrass stalks.
- Galangal: 20 g
- Lemongrass: 2 stems
8
Add curry paste, 50 ml of water, and sauté for another 30 seconds.
- Red curry paste: 4 tablespoons
9
Pour in the coconut milk and mix well.
- 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.
- Boneless 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.
