Red Curry Chicken
u003colu003e u003cliu003eStir fry 3 tbsp of Valcom Red Curry paste with a little oil in a pan over low heat until fragrant.u003c/liu003e u003cliu003eAdd 300g of sliced chicken fillet or other meat, stir frying over high heat with the paste for few minutes until just cooked.u003c/liu003e u003cliu003eAdd 400 ml Coconut milk and 1-2 tbsp fish sauce. Stir well and bring to the boil.u003c/liu003e u003cliu003eAdd 200g of cubed eggplant or other desired vegetables. Cook for a few minutes.u003c/liu003e u003cliu003eAdd 2 tbsp Valcom Kaffir Lime leave and 1 tbsp Valcom Red Chilli (optional)u003c/liu003e u003cliu003eGarnish with 1 cup of fresh Basil leaves before removing from heat. Serve with rice.u003c/liu003e u003c/olu003e
Utensils
Ingredient Quantity Measure Comments
Red Curry Paste 3 Tbs 15ml
Canola Oil 4 Tbs 15ml
Chicken 300 g
Coconut Milk 400 ml
Fish Sauce 2 Tbs 15ml
Aubergine 200 g
Peas 100 g
Lime Leaves 2 Tbs 15ml
Chillies red (fresh) 3 whole
Basil leaves (fresh) 1 cup 250ml