Thai Red Curry with Thai eggplant Recipe | Samsung Food App
A simple recipe, this time I'm using readymade red curry paste. If you would like to make a Thai curry from scratch, check out my Thai Green Curry.
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Cooking tools:
- Stove
- Skillet
- Pot
- Spoon
Ingredients
- 530g boneless chicken thigh
- 400ml cup coconut milk
- 3 tablespoons Mae Ploy red curry paste
- 1 and half cup chicken stock
- 1 and half tablespoon palm sugar
- 4 teaspoons fish sauce
- 4 kaffir lime leaves roughly torn
- 1 cup bamboo shoots
- 2 spur red chillies
- 4 Thai eggplant
- 5 fresh basil leaves
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