Red Chicken Curry
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Coconut Cream4 tbsps
Garlic (chopped)3 tbsps
Shallot (chopped)2 tbsps
Galangal (fresh)2 tbsps
Ginger (fresh)2 tbsps
Red Chilies (ground dried)2 tbsps
Fish Sauce2 cups
Coconut MilkDirections:
1
To make the paste, grind and mash all the ingredients together in a mortar until a thick, red paste is formed
2
To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil
3
Then, add the chicken and curry paste and fry together for a few minutes
4
Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chilies and simmer for 10 minutes
5
Remove from the heat and serve with steamed rice