If you are interested in comparing this recipe with a more authentic version, then why not have a look at the: traditional Thai red curry recipe.
That being said, the recipe presented here is tasty, easy to prepare and makes a wonderful dinner dish for sharing.
Thai Red Chicken CurryServes: 4
Ingredients:400ml (14 oz) tinned coconut milk
3 tbsp Thai red curry paste
4 chicken breast fillets, skinned and boned
4 tbsp fish sauce
2 tbsp caster sugar (or palm sugar, to be more authentic)
225g (8 oz) tin of bamboo shoots, drained
1 medium-sized aubergine (eggplant)
juice of 1 lime
a few fresh basil leaves (Thai basil to be authentic)
1 tbsp fresh coconut, grated
2 birds' eye chillies, sliced into thin rounds
Method:Pour half the coconut milk into a large saucepan then stir in the red curry paste and bring to a boil. Continue boiling rapidly or 4 minutes, or until the volume has reduced by half.
Cut the chicken breasts into 3cm (1 in) pieces. Add these to the coconut milk mixture and bring back to a boil. Reduce the heat to a low simmer and cook the chicken breasts for 5 minutes, stirring occasionally.
Stir in the fish sauce and the sugar then bring back to a boil. Drain the bamboo shoots and slice lengthways into matchsticks. Slice the aubergine into small chunks. Add to the pan with the bamboo shoots then bring back to a boil. Reduce to a simmer and cook for 5 minutes more.
At this point add the remaining tinned coconut milk along with the lime juice, 2 tbsp shredded basil leaves and half the chillies. Allow the mixture to heat through for about 3 minutes then spoon the curry into a serving dish and serve garnished with more basil leaves, the grated coconut and the remaining chilli rounds.
Serve immediately, accompanied by rice.
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