savoury

Red Curry

• time: 20
• servings: 1

Ingredients

• 1 tbsp cooking oil
• 1 tbsp red curry paste
• 1 cup coconut milk
• pieces chicken
• 1 sweet eggplant
• balls pea eggplant
• pieces long beans
• 0.5 tsp sugar
• 0.5 tbsp fish sauce
• 10 leaves sweet basil
• kaffir lime leaves

Cookware

• pot

Method

1. Heat cooking oil in a pot over low heat. Add red curry paste and stir.
2. Add a quarter of the coconut milk and then chicken big sliced. Stir until the chicken turns white.
3. Add the rest of the coconut milk, then add sweet eggplant big sliced, pea eggplant, and long beans cut into 1-2 inch lengths.
4. Season with sugar and fish sauce. Cook for 5-10 minutes until all vegetables are done.
5. Add sweet basil and kaffir lime leaves just before removing from heat. Serve with rice.