>> source: Aromdii Cooking School, Chiang Mai
>> servings: 1
>> time: 20 minutes

-- Kaeng Ped (Red Curry)

Heat @cooking oil{1%tbsp} in a #pot{} over low heat. Add @red curry paste{1%tbsp} and stir.

Add a quarter of the @coconut milk{1%cup} and then @chicken{2-5%pieces} big sliced. Stir until the chicken turns white.

Add the rest of the coconut milk, then add @sweet eggplant{1} big sliced, @pea eggplant{5-10%balls}, and @long beans{5-10%pieces} cut into 1-2 inch lengths.

Season with @sugar{0.5%tsp} and @fish sauce{0.5%tbsp}. Cook for 5-10 minutes until all vegetables are done.

Add @sweet basil{10%leaves} and @kaffir lime leaves{2-3} just before removing from heat. Serve with rice.

-- For homemade paste, pound together: dried red chillies, salt, shrimp paste, shallot, garlic, galangal, lemongrass, kaffir lime skin, coriander seeds, lesser ginger, and black peppercorns.