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Red curry of chicken, ginger and Thai basil
Red curry of chicken, ginger and Thai basil
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Whip up a tasty Thai red chicken curry with ease!
Ingredients:
  • 3 cloves garlic
  • 4cm piece ginger, peeled, sliced
  • 3 x 270ml cans coconut cream
  • 115.50 gm Thai red curry paste (see note)
  • 6 (about 360g) Lebanese eggplants, sliced diagonally
  • 10 snake beans, cut into 4cm lengths
  • 6 makrut lime leaves, torn
  • 250g pineapple, cut into 2cm pieces
  • 48.80 gm fish sauce
  • 21.00 gm soy sauce
  • 40.00 ml grated palm sugar
  • 600g chicken breast
  • 200g grape tomatoes
  • 187.50 ml Thai basil leaves, plus extra, to serve
  • jasmine rice, to serve
  • Garlic chives, to serve
  • Lime cheeks, to serve
Instructions:
  • Create a flavorful paste by pounding garlic and ginger using a pestle and mortar. Set aside.
  • In a large saucepan over medium-high heat, heat 250ml (1 cup) coconut cream until thickened and oil begins to separate, stirring continuously.
  • Sauté the curry paste for 3 minutes, then incorporate the ginger paste and stir for 1 minute.
  • Add the eggplants and sauté for 2 minutes, stirring occasionally.
  • Combine the rest of the coconut cream, snake beans, lime leaves, pineapple, sauces, sugar, and 150ml water.
  • Simmer the mixture until the eggplants are tender, usually for about 5-8 minutes.
  • Combine tender chicken pieces with juicy tomatoes in a sizzling pan until the chicken is perfectly cooked, around 2-3 minutes.
  • Gently fold in fresh basil leaves and garnish with extra basil. Serve alongside rice, chives, and lime cheeks.

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