Red thai curry chicken
Thailand has many varieties of eggplant. We used a long and green eggplant. You can replace the eggplant and take young zucchini. The recipe is designed for 2-3 people. But if you serve with steamed rice, you can feed many more applicants.
Preparation time: 35 minutes.
The recipe is well suited for: lunch, dinner.
3 tbsp curry paste
1 eggplant or 2 zucchini, cut into large pieces
Carrot 1 piece, large pieces
Long beans – 200 g
Red chili 1 piece. (Seeded and cut into large pieces)
Coconut milk – 400 g
Chicken – 300 g, cut into thin slices 1 × 1 inches
Sugar – 1 tbsp
Soy sauce – 4 tbsp
Basil – 1 handful
Salt – 0.5 tsp
Fry the curry paste for 10 minutes on a dry frying pan, stirring all the time.
Add the chicken and fry quickly for 2-3 minutes.
Then pour in the coconut milk, salt, sugar, soy sauce.
When boiling, put the vegetables and cook for 7-10 minutes.
At the end sprinkle with basil leaves.
Red thai curry chicken is simple step by step recipe with photos.