A Thai red curry with chicken is the ideal winter warmer - Better Homes & Gardens Australia

Ingredients

• 2 Tbsp vegetable oil
• 400ml can coconut milk
• 400g chicken thigh fillets, cut into 2–3cm pieces
• 2 lebanese eggplants
• 3 makrut lime leaves
• 1/4 cup thai basil leaves
• 1 Tbsp fish sauce, plus extra to taste
• 1 Tbsp palm (or brown) sugar
• 1/3 cup water
• 200g baby red capsicum, halved, deseeded
• 225g can bamboo shoots
• 1 Tbsp lime juice
• Jasmine rice, coriander or thai basil, lime wedges, to serve
• Red curry paste
• 3 dried red chillies, deseeded
• 1 Tbsp dried shrimp
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp ground white pepper
• 1 tsp fine sea salt
• 3 makrut lime leaves, de-stemmed
• 1 Tbsp galangal (or ginger), peeled, finely chopped
• 2 small lemongrass stalks, white part only, thinly sliced
• 1Tbsp fresh coriander roots
• 6 birdseye chillies, thinly sliced
• 2 small eschalots, peeled
• 6 garlic cloves, peeled