4 Persons
Ingredients
- 70 g Red Thai curry paste
- 800 ml Coconut milk
- Fish sauce or salt
- 500 g Chicken fillet
- 4-5 Thai aubergines
- Thai basil at will
Instructions
- Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
- Add the remaining coconut milk and a few tablespoons of fish sauce and heat together. The red curry sauce should taste hot and spicy.
- Cut the chicken fillet into strips or cubes. Cut the Thai aubergines into wedges. Of course, any other meat and/or vegetables can also be used.
- Finish cooking the chicken, Thai aubergines and pea aubergines in the red curry sauce over a medium heat.
- Serve the curry in a bowl and garnish with fresh Thai basil. Serve with steamed Jasmine ricenoodles or naan bread.