Thai red curry | Women's Weekly Food
A fragrant and rich Thai red curry recipe from Australian Women's Weekly. Perfect for a flavorful dinner in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (400g) jasmine rice
- 2 tablespoons peanut oil
- 750 grams chicken thigh fillets, chopped coarsely
- 1 brown onion (200g), chopped coarsely
- 3 cloves garlic, crushed
- 2 tablespoons red curry paste
- 1 fresh long red chilli, halved lengthways, sliced thinly
- 1 teaspoon ground cumin
- 3 baby eggplants (180g), sliced thickly
- 1 tablespoon fish sauce
- 3 fresh kaffir lime leaves, sliced thinly
- 140 millilitres can coconut milk
- 3/4 cup (180ml) water
- 150 grams snake beans, cut into 5cm lengths
- 1/3 cup loosely packed fresh coriander leaves
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