Thai Red Curry

Ingredients

• 45g Thai red curry paste
• 400ml coconut milk, full fat
• 350g chicken breast, sliced thin
• 100g bamboo shoots, fresh or canned, drained
• 75g Thai eggplant, quartered
• 2 long red chillies, split lengthwise
• 20ml fish sauce
• 12g palm sugar
• 1 bunch Thai sweet basil (30g)
• 2 kaffir lime leaves, torn

Method

1. 1
   Pour coconut milk into a wok or curry pot; bring to a simmer over medium-high heat.
2. 2
   Dissolve red curry paste thoroughly into the coconut milk, stirring continuously for 1–2 minutes.
3. 3
   Add sliced chicken and stir to coat; maintain a gentle simmer for 6 minutes.
4. 4
   Introduce bamboo shoots, eggplant, and chillies; continue simmering 5 minutes until vegetables soften slightly.
5. 5
   Season with fish sauce and palm sugar; taste and adjust balance of heat and sweetness.
6. 6
   Add torn kaffir lime leaves and fold in Thai sweet basil just before serving.
7. 7
   Transfer to a serving bowl and serve over steamed jasmine rice.