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 Thai - Red Curry Chicken
adapted from Classic Main Courses
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Description
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Ingredients
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- 2 Quarts Coconut Milk
- 2 Tablespoons Chile Paste
- 10 Medium White Peppercorns -- crushed
- 4 Chicken Breasts -- cut into 1/4" strips
- 3 Tablespoons Fish Sauce
- 1/2 Tablespoon Palm Sugar
- 7 Small White Egg Plants -- quartered
- 3 Fresh Red Chiles -- chopped
- 2 Leaves Kaffir Limes -- torn
- 2 Tablespoons Basil -- chopped
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Directions
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Heat 1 cup cocnut milk stir in white pepper and chle paste, simmer 2 minutes. Add chicken and remaining coconut milk. B ring to boil, asdd fish sauce and palm sugar, boil 1 minutes, add egg plants, chlies and lime leaves, bring back to boil, cook 3 mintues, add basil, remove from heat and serve.
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Serves
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6
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Time to Make
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0:00
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