Curry - Chicken curry is a staple at
any to-go curry vendors in Thailand.
Chicken curry is eaten with rice or 'kanom
Prep Time: 20 min
Total Time: 45 minutes
1 chicken breast
1 cup coconut milk
1 tablespoon red curry paste
2 tablespoons fish sauce
3 cups water
3-5 sprigs Thai basil Optional
Tips and Techniques: Traditionally, a whole chicken--bones and all, is used to make chicken curry. The bones help make the dish flavorful. However, picking out bones during a meal is undesirable; chicken breast meat is called for. If you have chicken bones, thigh or leg, drop some into the curry.
This recipe requires Thai eggplants, the golf ball
size ones. But, they can be difficult to find. Regular
eggplants that you find in supermarkets are a good
substitute. If you have the Thai eggplants, cut them up
into quarters. If you have the regular eggplants, cut
them into bite size pieces.
Wash and pick the basil leaves.
Cut up the chicken into bite size pieces. If you
have this dish in Thailand, you will see that the
chicken comes with bones. All parts such as legs and
thighs can be used. The bones make the curry more
Pour half of the coconut milk into a large pot,
over low to medium low heat. Add the red curry paste.
Break up the paste and mix it with coconut milk. Stir
constantly. Lower the heat if it splatters too much.
Add chicken when you see red oil bubbling on top.
Stir and coat chicken with curry sauce. Add the
eggplant when chicken starts to turn white.
Add the rest of the coconut milk and water and the
fish sauce. Let it boil until all the eggplant pieces
turn dark and tender.
The longer you boil the curry, the thicker the
curry becomes because the eggplant disintegrates and
thickens the sauce.
Pull the center stem off from the kaffir lime
leaves and add them to the curry.
Add the basil leaves just before you serve and make
sure the leaves are submerged quickly in the curry to
preserve the color.