Central Thailand

Thai red curry

Name: Thai red curry
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 long dried red chillies seeded and soaked dried red chilli; 4 shallots; 6 cloves garlic; 2 stalks sliced lemongrass; 1 inch sliced galangal; 5 leaves kaffir lime leaves (makrut lime leaves); 1 tsp toasted coriander seeds; 1/2 tsp toasted cumin seeds; 1/4 tsp black pepper; 1 tsp shrimp paste; 1 tbsp cooking oil (vegetable oil); 3/4 cup thick coconut milk; 1 1/4 cups thin coconut milk; Chicken, boneless, boneless thigh, sliced; 4 small round brinjals quartered brinjal (eggplant, aubergine); Bamboo shoot, sliced, rinsed; 1 1/2 tbsp fish sauce; 2 tsp palm sugar jaggery; a handful Thai or sweet basil basil leaves; a pinch salt

Pound the paste once, brag forever. Dried chillies bring colour and a slow, warm heat.

50 minTime

30 gProtein each

hotSpice

Kaeng phet2 chapters · 1 min read

Make it your way

Grandma's wayHomemade kaeng phet paste, chicken and brinjal.

The original

411kcalsame

30 gproteinsame

5 gfibresame

50minutessame

Thai red curry with chicken.

Per serving, worked out from the ingredient table.

Ingredients

Dried red chilli8 long dried red chillies, seeded and soaked

Shallots4

Garlic6 cloves

Lemongrass2 stalks, sliced

Galangal2.5 cm, sliced

Kaffir lime leaves (makrut lime leaves)5 leaves

Coriander seeds1 tsp, toasted

Cumin seeds½ tsp, toasted

Black pepper¼ tsp

Shrimp paste1 tsp

Cooking oil (vegetable oil)1 tbsp

Thick coconut milk¾ cup

Thin coconut milk1¼ cups

Chicken, bonelessboneless thigh, sliced

Brinjal (eggplant, aubergine)4 small round brinjals, quartered

Bamboo shootsliced, rinsed

Fish sauce1½ tbsp

Jaggery2 tsp palm sugar

Basil leavesa handful Thai or sweet basil

Salta pinch

Method

5 steps

1Grind the soaked chillies, shallots, garlic, lemongrass, galangal, two lime leaves, toasted seeds, pepper and shrimp paste to a thick paste with a splash of soaking water.
2Heat oil and half the thick coconut milk until it bubbles and the oil separates. Fry 4 tbsp of paste in it for 3 minutes.
3Add the chicken and stir until coated and sealed.
4Add thin coconut milk, brinjal, bamboo shoots and torn lime leaves. Simmer until the chicken is cooked through and brinjal is soft.
5Stir in the rest of the thick coconut milk, fish sauce and palm sugar. Taste, then tear in basil and serve.

Serve it like this

Ladle into a deep bowl with a few basil leaves and a sliced red chilli on top. Serve hot with a mound of jasmine rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thai red curry

Make it your way

Ingredients

Method

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