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Red Thai Curry
Preparation Instructions

Ingredients
1 tbsp cooking oil
2-3 tbsp red curry paste
400ml coconut milk
400g skinned chicken thigh fillets, cubed
1-2 tbsp fish sauce
1 tbsp palm sugar
100g small Thai aubergines or purple aubergine
3 kaffir lime leaves
1 red chilli, thinly sliced
50g green peppercorns
Lime juice to taste
Handful Thai basil leaves, shredded
Picture
Method

1. Heat the oil in a wok or a large frying pan. Add the red curry paste and fry gently for 2-3 minutes until the fragrance is beginning to rise.

2. Add about 100ml of the coconut milk and the chicken pieces. Stir fry for 3-4 minutes. Add the rest of the coconut milk, the fish sauce and the palm sugar. Bring to simmering point.

3. Slice the small Thai aubergines into six or cube the purple aubergine into 2cm pieces. Add to the wok with the kaffir lime leaves, sliced chilli and peppercorns. Continue to cook for 8-10 minutes until the chicken is cooked, the aubergines are tender and the sauce has reduced slightly.

4. Adjust the flavour with the lime juice and stir in the shredded Thai basil. Serve immediately.

Serves 4
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39-49 South Street, Farnham, Surrey, GU9 7RE
Tel: 01252 715 000
Email: [email protected]
​© Farnham Furnishers Ltd 2024
  • HOME
  • STUDIO
    • About Us
    • Design Process
    • Showroom Video
    • Showroom Photos
    • Rooms >
      • Kitchen Furniture >
        • German Kitchen
        • Traditional Kitchen
        • Crown Kitchen
      • Bedroom Furniture >
        • Traditional Bedroom
        • Crown Bedroom
      • Study Furniture
    • Displays for SALE
    • Something to Cook
  • PROJECTS
    • Portfolio
    • Testimonial
    • Press
  • NEWS & UPDATES
  • CONTACT
    • Privacy Policy