Thai Red Curry Recipe

Place all 'Red Curry Paste' ingredients together in a food processor or chopper. Process well to create a fragrant Thai red curry paste.

Heat a wok or large pot over medium-high heat. Add oil and swirl around, then add the red curry paste. Stir-fry 1 minute to release the fragrance, then add prepared chicken or chicken pieces. Stir well to cover with paste.

Add chicken stock and kaffir lime leaves or bay leaves (note: if using stock cubes, add water plus 2 stock cubes, 1 per cup - this will make for a flavorful curry). Stir well and bring to a boil. Reduce heat to medium and simmer 15 minutes (uncovered).

Add potatoes, cover with a lid, and continue simmering 10 minutes.

Add eggplant and 3/4 of the coconut milk. Stir and continue simmering another 10 minutes.

When both potatoes and eggplant are tender when pierced, add the tomatoes. Simmer 5-6 more minutes, or until tomatoes cook down into the curry but still retain some of their form.

Reduce heat to low. Stir in the last of the coconut milk and then taste-test, looking for a balance of flavors: salty, spicy, sweet and sour. For more flavor/saltiness, add a little more fish sauce. If you'd like it sweeter, add a little more sugar. If too spicy, add more coconut milk or a little yogurt/sour cream. If too salty or sweet for your taste, add 1-2 tsp. lime or lemon juice. More cayenne pepper can be added if you want it spicier.

Top with reserved sliced green onion and fresh basil, along with rice on the side, and ENJOY!

*About the Color of Red Curries: Traditional Thai red curry paste is made with up to 20 hot red chilies, and it's this that gives the curry its fiery heat and bright red coloring. Alternatively, Thai chefs have been known to use a little food coloring in place of so much spice, especially if cooking for foreigners (or those who do not happen to possess an iron stomach!). Omit the coloring if you are health conscious or more concerned with the taste rather than the look of your curry.

* About the Chili Powder: Because it's roasted and not too spicy, I use the regular chili powder that's available in US/Canadian supermarkets. I find it works well for most Thai dishes (the Thais like to roast and sometimes burn their chilies before making them into a powder). However, if you decide to use Asian chili powder, be sure to reduce the amount to about 1/4 (use your taste-buds), or it will likely be too spicy.