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Thai Red Curry of Chicken & Eggplant


 

Live now – Learn how to make Thai Red Curry with Chicken & Eggplant and win Cold Storage vouchers.

Posted by AroiMakMak on Tuesday, April 21, 2020


Homemade Curry Paste:

Ingredients

  • Dried long red chilli (deseeded) – 10 pc
  • Salt – 1 tsp
  • Lemongrass – 4 stalks
  • Galangal – 1-inch size
  • Kaffir lime zest – 2 tsp
  • Garlic – 5 pc
  • Shallots – 10pc
  • Coriander root – 1 pc
  • Shrimp paste – 2 tsp, wrapped and roasted
  • Coriander seeds – 2 tsp, roasted and ground
  • Cumin seeds – 2 tsp, roasted and ground
  • White peppercorn – 1 tsp, roasted and ground
  • Roasted peanuts – 2 tbsp

Steps

1. Cut and deseed dried chilli, soak in water for at least 1 hour. Drain the chilli from soaking water, dry off excess water with a paper towel. Cut into small pieces.

2. Toast and ground spices.

3. Wrap shrimp paste and roast over low heat. Set aside.

4. Pound the chilli into a rough paste.

5. Add in and pound hardest ingredients in order – Lemongrass, galangal, kaffir lime zest and coriander root.

6. Add in and pound shallots and garlic.

7. Add ground dry spices to help absorb excess liquid.

8. Lastly, add roasted peanuts and shrimp paste, pound well and mix.

[If using store-bought red curry paste, pound in and mix]

  • Coriander seeds – 2 tsp, roasted and ground
  • Cumin seeds – 2 tsp, roasted and ground
  • White peppercorn – 1 tsp, roasted and ground
  • Roasted peanuts – 2 tbsp

Thai Red Curry of Chicken & Eggplant:

Other Ingredients

  • Chicken thigh – 350g
  • Kaffir lime leaves – 10 pcs (7 pc torn, 3 pc finely sliced)
  • Curry paste – 120g
  • Thai basil – 1 handful
  • Pea eggplants – 50g
  • Coconut cream – 300ml
  • Red or green chilis – 2 pc
  • Palm sugar – 2 to 3 tbsp (to taste)
  • Fish sauce – 1 to 2 tbsp (to taste)
  • White peppercorn powder – 1/2 tsp (optional)
  • Cumin powder – 1/2 tsp (optional)
  • Coriander seed powder – 1/2 tsp (optional)

Steps

1. Heat up pot and coconut cream.

2. Add in curry paste and cook for at least 5 mins until paste is cooked. Stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pot, add in coconut cream to deglaze.

3. Add in dried spices (optional).

4. Continue frying until curry is thick and aromatic.

5. Add in palm sugar and mix to dissolve.

6. Add in torn kaffir lime leaves and chicken meat. Continue stir-frying till chicken is fully-cooked.

7. Taste and season with fish sauce and palm sugar again, if needed.

8. Add in pea eggplants and chilis.

9. Lastly, add in Thai basil and serve with steaming jasmine rice.


Don’t miss out this exclusive Q&A session with Chef Max where he will be sharing some important pointers and also answer any questions about Thai cuisine or cooking.