Ingredients:
3 cups of water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2lb eggplant (cut into bite size pieces)
1 tablespoon red curry paste
1 cup of coconut milk
1 chicken breast (cut into bite size pieces
Start the cooking by pouring half of the half of coconut milk into a pot with medium heat, add the red curry paste, break it up and mix them all well with the coconut milk. Try not to get high heat if you see that coconut starts to splatters, low the heat immediately!! Add chicken until you see it turns white, suddenly follow up with eggplant. After that, add the rest of the coconut milk, water and fish sauce. The last process is adding up the basil leave right before you serve.
Chicken Curry Thailand
Popularity: 2% [?]
Thu, Jun 4, 2009
About Thai food, About Thailand Cooking