Name: Thai red curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 2 tablespoon peanut oil; 750 gram chicken thigh fillets, chopped coarsely; 1 brown onion (200g), chopped coarsely; 3 clove garlic, crushed; 2 tablespoon red curry paste; 1 fresh long red chilli, halved lengthways, sliced thinly; 1 teaspoon ground cumin; 3 baby eggplants (180g), sliced thickly; 1 tablespoon fish sauce; 3 fresh kaffir lime leaves, sliced thinly; 140 millilitre can coconut milk; 3/4 cup (180ml) water; 150 gram snake beans, cut into 5cm lengths; 1/3 cup loosely packed fresh coriander leaves

Ingredients

2 cup (400g) jasmine rice

2 tablespoon peanut oil

750 gram chicken thigh fillets, chopped coarsely

1 brown onion (200g), chopped coarsely

3 clove garlic, crushed

2 tablespoon red curry paste

1 fresh long red chilli, halved lengthways, sliced thinly

1 teaspoon ground cumin

3 baby eggplants (180g), sliced thickly

1 tablespoon fish sauce

3 fresh kaffir lime leaves, sliced thinly

140 millilitre can coconut milk

3/4 cup (180ml) water

150 gram snake beans, cut into 5cm lengths

1/3 cup loosely packed fresh coriander leaves

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, heat half of the oil in wok; stir-fry chicken, in batches, until browned.

3.Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. Add paste, chilli and cumin; stir-fry until fragrant. Add eggplant; stir-fry until browned lightly.

4.Return chicken to wok with sauce, leaves, coconut milk, the water and beans; stir-fry about 5 minutes or until chicken is cooked through and sauce is thickened slightly.

5.Serve curry and rice sprinkled with coriander, and lime wedges, if desired.

You’ll need about half a bunch of snake beans for this recipe.
Note

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Ingredients

Method

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