Thai Red Chicken Curry (Gaeng Khiao Wan Gai)

By Jaymers

Ingredients

• 1 chicken breast, diced into bite size
• 2 T oil, divided
• 2 garlic chopped
• 1 shallot chopped
• 1 lemongrass, end parts removed and smashed to release fragrance
• 2 T red curry paste mixed in 2t water
• 3 T chicken stock
• 1 " ginger piece, peeled and sliced
• 1 tomato sliced into wedges
• 200 g (7oz) coconut milk mixed in 1/2C water
• 1 Asian eggplant, sliced into desired size
• 1 large carrot, sliced
• 1 t brown sugar
• 1 t fish sauce
• Some chopped cilantro to garnish

Details

Preparation time 20mins
Cooking time 35mins
Adapted from beyondkimchee.com

Preparation

Step 1

1. Heat 1T oil in the sauce pot over medium high heat until hot. Add chicken pieces and saute until done. Remove from pot and set aside.

2 Add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds.

3. Add curry paste and another 1T oil, fry for 30 seconds. Add chicken stock and mix well.

4. Add, chicken, ginger, tomato slices and carrot and stir them well. Pour coconut milk into the pot and add eggplants. Season with brown sugar and fish sauce. Cover the lid and cook for 5 minutes adjusting heat. When done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce for your liking.

5.Serve hot with rice and some chopped cilantro sprinkled on top