Thai Red Curry
Fragrant Thai curry with chicken, coconut milk, vegetables, and basil.
Ingredients
- chicken fillet500 g
- coconut milk400 ml
- red curry paste2 tbsp
- bell pepper1 pcs
- green beans150 g
- eggplant1 pcs
- fish sauce2 tbsp
- sugar1 tsp
- basil20 g
Instructions
Slice the chicken thinly and cut the vegetables into bite-size pieces.
Heat the thick part of the coconut milk in a pot and fry the curry paste in it for 1–2 minutes.
Add the chicken and stir until the pieces turn white.
Pour in the remaining coconut milk, add the vegetables, fish sauce, and sugar.
Simmer for 10–12 minutes until the chicken and vegetables are cooked.
Add basil, turn off the heat, and serve with jasmine rice.
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