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Red Curry - Daniel McFarland

Recipe

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Ingredients

  • 2 tbsp vegetable oil
  • 3 tbsp red curry paste
  • 1 can coconut milk
  • 1 lb chicken sliced thin
  • 3 tbsp fish sauce
  • 3.5 tbsp sugar
  • 2 cups Thai pumpkin, peeled into 1 inch thick pieces
  • .5 cup fresh basil leaves
  • 4 kaffir lime leaves, tearing off the middle stem

Steps

  1. The texture and color of the Thai pumpkin go very well together with red curry. You can use canned bamboo shoot strip or slice or Thai or Chinese eggplant instead of Thai pumpkin.
  2. On medium heat, put vegetable oil in a pot, then add red curry paste and stir-fry for 2-3 minutes.
  3. Add 1/3 can coconut milk, stir-fry for 4-5 minutes until they are bubble red.
  4. Add chicken slices, stir-fry for about 5-8 minutes.
  5. Add the rest of the coconut milk and 1/2 can of water, using coconut milk can
  6. Add Thai pumpkin.
  7. Add fish sauce, sugar, kaffir lime leaves.
  8. Simmer for 30 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
  9. Add fresh basil leaves, then remove from heat.
  10. As always, if you find the recipe to be too mild, add more fish sauce or sugar to suit your personal taste. If it's too spicy, use less curry paste next time.
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