Sawadtee Kaa!
As much as I love Korean food I love Thai food, too. I have been to Thailand many times over the years and I always enjoyed their cuisines. I love their beautiful tropical beaches, temples, people, and their smiles. It is sad to see their political turmoils which is on going in Thailand these days.
But sometimes these turmoil is unavoidable in order to obtain the democracy and the reformation the country needs. I just hope that it won’t cost too much of its people’s lives.
Going back to the Thai food, I want to make red chicken curry that is so easy to make and quick to put together. Perfect for weeknight’s meal and it is not that spicy either.
Shall we start?
garlic, shallots, ginger(or galangal), lemongrass, and cilantro.
You will also need, fish sauce, chicken stock, Kaffir lime leaves, and brown sugar.
Just chop as fine as you want depends on your mood.
Whatever size you like…
Say “Adios!” to those end parts.
This will help release nice fragrance from the lemongrass.
Today is whatever day!
Dice chicken breast into YOUR bite size, not mine!
Sprinkle with salt and pepper.
Saute chicken pieces until cooked. Remove from pot.
Add lemongrass and garlic shallot mixture to the pot and saute them for 10 seconds.<
Mix red curry paste with 2tsp water.
Keep stirring for 30 seconds.
Add chicken stock to the pot
and continue to stir.
Add tofu slices,
chicken pieces,
ginger pieces, kaffir lime leaves,
and tomato slices.
In a bowl mix coconut milk with some water to thin out a little.
Add milk to the pot.
Stir them well.
Add eggplants
brown sugar,
and fish sauce. Stir and
cover with lid. Cook for 5 more minutes, adjusting the heat.
Sprinkle some chopped cilantro on top when you serve.
How perfect?
Ingredients
Directions
- 1 Heat 1T oil in the sauce pot over medium high heat until hot. Add chicken pieces and saute until done. Remove from pot and set aside.
- 2 Add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds.
- Add curry paste and another 1T oil, fry for 30 seconds. Add chicken stock and mix well.
- 3 Add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well. Pour coconut milk into the pot and add eggplants. Season with brown sugar and fish sauce. Cover the lid and cook for 5 minutes adjusting heat. When done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce for your liking.
- Serve hot with rice and some chopped cilantro sprinkled on top
{ 5 comments… read them below or add one }
I enjoy Thai food as well but often I find myself eating green curry more than red curry. Perhaps it is because the Malaysia/singapore curry is similar to red curry and we don't eat other red curries as often ;O
I really love red curry! Thank you so much for posting this, it looks wonderful.
Thick curry sauce is great for me, and I'd love to have a lot of the tofu puffs that 'sucked' all the flavors.
nice, yum. thanks!
Your menus are excellently presented.
First, it is presented step by step with pictures and
Second, the step by step direction.
And that’s not all !
You have different menus to choose from…
Great !