Ingredients
- 2 tbsp olive oil
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- ½ cup (125 g) red curry paste (see note 1)
- 1 cup (250 ml) chicken stock
- 400 ml (13½ fl oz) coconut milk
- 4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2)
- 1 tsp fish sauce
- 1 tsp sugar
- 1 eggplant (aubergine), roughly diced
- 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup (125 g) green beans, trimmed and cut into 3 cm (1¼ inch) lengths
- ½ cup (100 g) grape tomatoes
- ½ cup (15 g) Thai basil leaves (optional, see note 2, can be substituted with regular basil)
- Steamed jasmine rice, to serve
- Crispy fried shallots, to serve
- Lime wedges, to serve
Instructions
- Heat the olive oil in a large, heavy-based pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the curry paste and stir for a further 30 seconds.
- Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce and sugar. Bring to the boil, then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes.
- Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white.
- Add the green beans and cook for a further 3 minutes.
- Add the grape tomatoes and basil (if using) and cook for a further 2 minutes.
- Serve with steamed jasmine rice, a sprinkle of crispy fried shallots and a squeeze of fresh lime juice.
Notes
Note 1 – For a mild spice level use 1–2 tablespoons of curry paste, for medium use 3–4 tablespoons, for hot use 4–6 tablespoons. Freeze any leftover red curry paste for up to 2 months in a reusable sandwich bag or airtight container. Thaw on the kitchen counter for 30 minutes before using; it can be added directly to the pan, frozen; just ensure you cook it until it is completely warmed through.
Note 2 – Makrut (kaffir) lime leaves and basil create an authentic flavour profile when they are added to this Thai red curry. They can however be expensive ingredients depending on your location. I more often than not leave them out and the results are equally delicious.
MAKE AHEAD
Prepare the Chicken Thai Red Curry as per the recipe. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
LEFTOVERS
Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.
Source – Recipe inspired by Thai Red Chicken Curry from Delicious magazine.
- Prep Time: 10 minutes
- Cook Time: 14 minutes