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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: