Thai chicken with red curry and coconut milk

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Thai chicken with red curry and coconut milk

Thai chicken with red curry and coconut milk





Thai chicken with red curry and coconut milk
Thai chicken with red curry and coconut milk
Ingredients
Number of people
-
4
+

1 onion, chopped

4 cloves of garlic, chopped

20 cl coconut milk

2 tablespoons of red curry paste or 1 for the most sensitive

1 tablespoon peanut oil

500 g minced chicken breast or 600 g for gourmands

2 teaspoons nuoc mam sauce (fish sauce)

1 pinch of pepper

Salt

1 bunch of Thai or French basil

4 Thai eggplants, cut into 4 pieces

4 lemon leaves or, if not, the rind of a lime



Preparation 
TOTAL TIME: 2 H
Preparation: 30 min
Cooking time: 1h30
Step 1
In a wok, fry the chopped onion and 4 cloves of chopped garlic in a drizzle of peanut oil.
Step 2
Add red curry paste (2 tablespoons) and stir.
Step 3
Add 500 g or 600 g for the gourmands of minced chicken breast and sauté well so that the minced meat turns a red colour.
Step 4
Add a 20 cl brick of coconut milk, 2 teaspoons of nuoc nam sauce (fish sauce), salt and pepper and stir.
Step 5
For the final touch to the taste, add Thai eggplants, a good handful of Thai basil, and lemongrass leaves.
Step 6
Readjust the dish to your taste and simmer over low heat for 1h30, serve with Thai rice and enjoy.
Author's note
If you find the dish too salty, add a little brown sugar. If you find the dish too sweet or spicy, add a little water.

I add my grain of salt

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