https://youtu.be/68NLjzlsYbU
RECIPE:
EQUIPMENT
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Wok or skillet
INGREDIENTS
- 300 grams Chicken thigh, big chunks
- 1 Cup Coconut milk
- 1-3 tbsp Red curry paste
- 1 Cup Water
- 4 Thai eggplants, quartered
- 1/4 Cup Pea eggplants
- 10 Slices Red spur chili pepper
- 3 Leaves Kaffir lime, center spine removed
- 10-15 Leaves Thai sweet basil
- 2 tbsp Cooking oil
SEASONINGS:
- 1 1/2 tbsp Fish sauce
- 1 tbsp Palm sugar
INSTRUCTIONS
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With oil in wok, add red curry paste and heat. Add coconut milk gradually while stirring
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Add chicken and cook until chicken is 50% done
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Add Thai eggplants and pea eggplants
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Add red spur chili slices and kafffir lime leaves
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Add water and cook on medium for 5 minutes, stir regularly
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Add palm sugar and fish sauce
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Add sweet basil leaves and cook for 10 seconds. Turn off heat
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Garnish, serve with jasmine rice, and enjoy
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.