Mama Kawser's Thai Red Curry

Ingredients:

  • 2-3 Tbsp Red curry paste (recommend Maesri brand)

  • 6 Kaffir lime leaves

  • Fresh Thai chilis

  • Chicken powder or stock

  • Sprinkle of Brown sugar

  • Chicken breast

  • Potatoes

  • Green beans

  • Basil

  • Coconut cream

  • Pickled galangal (if available)

  • Mushroom (optional)

  • Bamboo shoots (optional)

  • Baby corn (optional)

  • Serve with fried egg, lime wedge and jasmine rice

Steps:

  • Peel and dice potatoes, add to boiling water and cook for 10 minutes, then drain

  • Dice chicken breast

  • Put pot on low heat, and add canola oil and red curry paste

  • Add kaffir lime leaves, chopped Thai chilis and picked galangal into pot

  • Add 6-10 Tbsp of coconut cream into pot and gradually add more until use whole can and continuously stir

  • Increase heat to medium/high and add diced chicken, sprinkle of chicken stock or powder and brown sugar, and basil. Cook until chicken is “sealed” (outside is cooked) and then lower heat to medium

  • Add vegetables (cooked potatoes, green beans, mushrooms, bamboo shoots) into pot, stir a bit (until vegetables are lathered in sauce) and add basil before covering pot and simmering for 10-20 minutes

  • Once vegetables are cooked, serve curry with fried egg, lime wedge and jasmine rice

Asian, Chicken, Thai, CurryEunice Chin