Thai curries are one of my favorites to make for weeknight fuss free dinner. I particularly enjoy green curry but this time around I decided to be a little bit different and try on making Thai Red Curry instead. Thai red curry is less spicy compared to green curry, and it is also used to make thot mun pla; thai fish cake – which is why the cakes are reddish in color. In Thai restaurants, notable red curry dishes would be kaeng phet pet yang; which is roast duck in red curry. Unfortunately I won’t be able to cook this at home so I made simple Thai Red Curry Chicken with Aubergine. The traditional red curry chicken goes with Bamboo shoots but I did not have this so I replaced with Aubergine instead.
- 3 to 4 pieces of chicken thighs, cut into chunks
- 3 generous tablespoon of Thai Red Curry Paste (I used Valcom’s)
- 1 cup of thin coconut milk
- 1 teaspoon of sugar
- 1 teaspoon of fish sauce
- 1/2 cup of pineapples chunks (fresh or canned)
- 1 aubergine, sliced
- 1/2 red capsicum, sliced
- 4 Kaffir lime leaves
- 2 tablespoon of cooking oil
- Heat up a saucepan over medium heat. When hot, add the oil and place the chicken into the pot.
- Brown the chicken slightly then turn the heat up. Stir in the curry paste and kaffir lime leaves. Mix well.
- Add the coconut milk, sugar, fish sauce. Let it boil for 3 minutes.
- Add the pineapple chunks and aubergine slices. Turn the flame down to medium heat. Cover the saucepan with a lid and let the aubergine simmer for 3 to 5 minutes till they are soft.
- Remove the lid, and check if the aubergine has soften (otherwise, put back the lid and let it sit longer). When it has, add in the red capsicum and stir gently to mix it in.
- Place the lid back on and turn the heat down to low. Let the curry simmer for 2 minutes before serving.
- Serve curry while it’s hot with jasmine rice.
” I am submitting this post to Asian Food Fest ( Thailand ) – November Month hosted by Lena of frozen wings