Red curry - by Jae

This is a recipe for thai red curry

Background

This is my try at making a semi-authentic thai red curry. This recipe will give you 4 portions that can be served with rice. It can be made as spicy as you want it. This is made in a wok pan or big pot. If you don't have any of those maybe consider halfing the ingredients.

Ingredients

• 500 grams aubergine (or any squash)
• 100 grams bamboo shoots
• 2 chicken breasts
• 1 medium onion
• 400 grams coconut milk
• 2 tablespoons fish sauce
• 2 chicken buillon cubes
• 100 grams water
• 5 tablespoons red curry paste
• 2 tablespoons sugar

optional:

• chillies (as many as you can handle)
• paprika powder (for the colour)

Cooking

1: Cut the aubergine into bite sized chunks, cut your chicken into thin strips, and dice your onion. Add this to an oiled wok pan or pot. Add also the bamboo shoots and optional chillies (cut into chunks)

2: Cook this until the chicken is cooked through and the vegetables have softened and gotten a bit of colour, stirring ocassionally.

3: Add the coconut milk, fish sauce, water, and chicken bouillon cubes to the pan or pot and let it cook a little.

4: Then add the red curry paste and sugar and stir until it's all incorporated. Also optionally add the paprika powder at this step and mix.

5: Cook that for 10 more minutes and then it is ready to serve.

Serving

The curry should be orangeish or red and be a bit thick. It should have chunks of vegetables and chicken in it. You can serve it with some jasmine rice in a bowl.