Thai Red Curry Chicken 泰式紅咖哩雞

Thai Red Curry Chicken is sumptuous, aromatic and so easy to make. So why order a takeaway? Homemade food is always the best! It can be made mild to red-hot depending on your spice-o-meter.

Portion: 2-4
Time: 45mins

Ingredients:

Garlics x 4cloves (finely chopped)
Shallots x 4pcs (finely sliced)
Ginger x 4pcs
Chicken fillets x 2big pcs (diced and preferably marinated the night before in olive oil, sea salt, black pepper)
Thai Aubergine x 4pcs (cut 1 into 4)
Cauliflowers x 1/2pcs (cut into small pieces)
Red Paprika x 1/2pcs (diced)
Cherry Tomatoes x 4pcs (cut 1 into 4)
Lemon Grass x 2pcs (cut 1 into 4)
Lime Leaves x 10pcs
Thai Red Curry Paste x 1/2pack
Coconut Milk x 1pack
Fish Sauce x 1tbsp
Warm Water x 1cup
Unsalted Butter x 10g
Sea Salt x 1pinch
Black Pepper x 1pinch
Lime Juice x 1/2pc
Coriander x 1bunch (finely chopped)
Chilli x 1pc (add according to your liking)

Directions:

1. Fry the garlics, shallots and ginger in grape seed oil over high heat. Add in chicken and fly until half cooked.
2. Add in Thai aubergine, red paprika, cherry tomatoes, cauliflowers, red paprika, lemon grass and lime leaves. Keep on frying.
3. Add in the Thai Red Curry paste, coconut milk, fish sauce, warm water and butter. Let it simmer.
4. Taste. Add some salt if needed.
5. Add in black pepper, lime juice, coriander and some chilli.
6. Let it simmer for at least half an hour.