Yield: 5 servings
|\N \N||Shimizu BWHT68A|
|1½ pounds||Boneless chicken -- cut|
|\N \N||Size pieces|
|2¾ cup||Coconut milk|
|2 tablespoons||Thai red curry paste|
|1 cup||Green tomatoes or eggplants|
|\N \N||Cut into bite size p|
|¼ cup||FRESH basil leaves|
|1 teaspoon||RED chilies -- thinly|
|2 tablespoons||Fish sauce (Nam Pla)|
|3 \N||Kaffir lime leaves (Bai|
|\N \N||Magrood) -- omit if|
(Thai Red Chicken Curry) Stir-fry curry paste in oil over low heat for 2 minutes. Stir in 1 cup of coconut milk, increase heat to medium and continue to saute for 3 minutes. Add chicken and cook until tender. Stir in the rest of coconut milk, vegetable, fish sauce, sugar and lime leaves. Bring to a boil and cook the vegetable to a desire tenderness. Turn the heat off and sprinkle chilies and basil leaves. Stir, place the cover and let stand until ready to serve.
Discard lime leaves before serving. Serve with rice and fried eggs.
Makes about 5 servings. NOTES: 1. Use Thai basils when available.
Dried ones may be substitute for fresh, however, fresh is preferred.
2. Adjust the amount of fresh chilies for spiciness. 3. This curry can also be served with boiled Japanese noodles (Somen) instead of rice.
Recipe By :