Any vegetable goes well with this. This is not a spicy curry as you think, it looks red but it is not spicy at all. It's creamy and rich in herbs and spices. Because it's so yummy no one will say no!
Ingredients:
Item A:
Cooking oil, 2 tbsp
Item B
Boneless chicken, 500 gms cut into 2-inches cubes (marinade with 2 tbsp fish sauce)
Item C
Red curry paste, 6 tbsp
Chicken stock, 1 cup
Chili powder, 1 tbsp
Item D
Coconut milk, 1 1/2 cup
Item E
Shallots, 1/2 cup
Any vegetables you like, 3 cups bite-sized pieces. I use cauliflower, long beans, tomatoes and green capsicum
Fish sauce, 1 tbsp
Palm sugar, 2 1/2 tbsp
Thai basil, sweet basil, 3/4 cup
Item F - Garnish, optional
Parsley , 2 tbsp chopped finely
Instructions:
1. On a medium heat pan, add cooking oil. Add Item C when oil become fragrant. Stir to break up lumps. Keep stirring and let simmer for 2 minutes.
2. Add chicken and keep stirring for 5 minutes until paste covers chicken evenly.
3. Stir in half of the coconut milk and leave for 5 minutes.
4. Add Item E and simmer gently for another 5 minutes.
5. Stir in remaining coconut milk and leave for 5 minutes or until fully cooked. Taste and adjust seasoning. Garnish.
5. Serve with jasmine rice after 15 minutes.
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