Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 ounces chicken -- cut in bite-sized

  3. -- pieces 1/2 cup coconut milk

  4. 4 ounces Thai eggplant

  5. 2 kaffir lime leaves -- or a little lime

  6. -- zest

  7. 1 tablespoon sweet basil

  8. 2 tablespoons fish sauce

  9. 1 tablespoon palm sugar

  10. oil for cooking

  11. 1 tablespoon the red curry paste -- up to

Instructions Jump to Ingredients ↑

  1. The Thai name of this dish literally means "hot chicken curry". There is a very similar recipe for a green curry (Gaeng Khiao Wan Kai) which I shall also post.

  2. This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).

  3. Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil appears on the surface. add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change color. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through.

  4. Serve over rice, or in a serving bowl with other Thai dishes.


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