Chicken Thai Red Curry Recipe

Name: Chicken Thai Red Curry Recipe
Total time: 24 min
Ingredients: 2 tbsp olive oil; 1 tsp freshly minced garlic; 1 tsp freshly minced ginger; 125 g red curry paste (see note 1); 250 ml chicken stock; 400 ml coconut milk; 4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2); 1 tsp fish sauce; 1 tsp sugar; 1 eggplant (aubergine), roughly diced; 300 g boneless, skinless chicken thighs, cut into bite-sized pieces; 125 g green beans, trimmed and cut into 3 cm (1¼ inch) lengths; 100 g grape (baby roma/plum) tomatoes; 15 g Thai basil leaves (optional, see note 2, can be substituted with regular basil); Steamed jasmine rice, to serve; Crispy fried shallots, to serve; Lime wedges, to serve

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A Chicken Thai Red Curry that can easily be made vegetarian by leaving out the chicken with tender eggplant, green beans and bursting grape tomatoes!

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Ingredients

2 tbsp olive oil
1 tsp freshly minced garlic
1 tsp freshly minced ginger
125 g red curry paste (see note 1)
250 ml chicken stock
400 ml coconut milk
4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2)
1 tsp fish sauce
1 tsp sugar
1 eggplant (aubergine), roughly diced
300 g boneless, skinless chicken thighs, cut into bite-sized pieces
125 g green beans, trimmed and cut into 3 cm (1¼ inch) lengths
100 g grape (baby roma/plum) tomatoes
15 g Thai basil leaves (optional, see note 2, can be substituted with regular basil)
Steamed jasmine rice, to serve
Crispy fried shallots, to serve
Lime wedges, to serve