About this recipe

✨

Recipe highlight

Why you’ll love it

If you want a Thai main that ranks hard and always tastes luxurious, red curry is the one, fast paste bloom, silky coconut, and clean heat that hits perfectly. ✨

Ingredients

• Chicken and vegetables
• 🍗 700 g chicken thighs, thin slices (1.54 lb)
• 🍆 250 g eggplant, bite size (2 cups / 8.8 oz)
• 🫑 150 g red bell pepper, thin slices (1½ cups / 5.3 oz)
• 🧅 120 g onion, thin wedges (1 cup / 4.2 oz)
• Curry base
• 🥥 800 ml coconut milk, full fat (3⅓ cups / 27 fl oz) dairy
• 🌶️ 60 g Thai red curry paste (4 tbsp / 2.1 oz)
• 🥣 45 ml fish sauce (3 tbsp / 1.5 fl oz) seafood
• 🍯 15 ml palm sugar syrup, or brown sugar syrup (1 tbsp / 0.5 fl oz)
• 🍋 15 ml lime juice (1 tbsp / 0.5 fl oz)
• 💧 200 ml water or chicken stock (¾ cup / 6.8 fl oz)
• Finish
• 🌿 25 g Thai basil leaves (2 packed cups / 0.9 oz)
• 🌶️ 1 red chili, thin sliced, optional (1)
• 🍋 lime wedges, to serve (1)
• 🍚 450 g cooked jasmine rice, optional (3 cups / 1 lb)

Preparation

• 1 Bloom the paste In a pot on medium heat, whisk red curry paste into 200 ml (¾ cup / 6.8 fl oz) coconut milk for 2 min until glossy and fragrant, do not scorch. 🌶️
• 2 Build the sauce Add remaining coconut milk and water or stock, whisk smooth, then add fish sauce and palm sugar syrup. 🥥
• 3 Cook the chicken Add chicken, simmer 7–8 min on a calm bubble until just cooked and tender. 🍗
• 4 Add eggplant Add eggplant, simmer 8 min until tender and silky. 🍆
• 5 Add pepper and onion Add bell pepper and onion, simmer 3 min until just tender crisp. 🫑
• 6 Finish bright Turn off heat, stir in lime juice, then add Thai basil and optional sliced chili, rest 2 min for aroma. 🌿
• 7 Serve Serve with jasmine rice and lime wedges on the side. 🍋

Timing details

Nutrition

Estimated values per serving.

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