Red Chicken Curry

A spicy Thai dish. The resulting curry is yellow, despite the name ”red curry“; the name was picked because it uses red chilies.

Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin
• ½ tsp black pepper
• 1 tsp salt (grained)
• 3 tbsp red chili flakes
• 3 sticks of lemon grass
• 40g of galangal
• 6 coriander roots
• 1 kaffir lime (only for a small piece)
• 4 shallots
• 2 cloves of garlic
• 400g chicken meat
• 4 white thai eggplants
• 2 tbsp coconut oil
• 1 pack pea eggplants
• 1 cup coconut milk
• 1 cup broth
• 2 tbsp fish / oyster / soy sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves
• ½ bunch of thai basil
• 2 cups of jasmin rice

Instructions

• Grind the spices (coriander, cumin, black pepper, salt, red chili flakes)
• Hack the herbs and add them to the grinder (lemon grass galangal, coriander roots, kaffir lime, shallots, garlic)
• Add ½ cup of water to the spice + herb mix and make into a paste
• Quarter thai aubergines
• Wash pea eggplants and put them into cold water to soak
• Boil rice on the side
• Fry 2-3 tbsp of the paste in coconut oil in a pot
• Add 4 tbsp coconut milk after 2 minutes, fry for 5-6 minutes overall
• Add half the chicken broth and stir
• Add chicken, eggplants, and the rest of the coconut milk. Cook slowly.
• Add kaffir lime leaves, palm sugar, and a pinch of salt
• Boil for 3-4 minutes. Wait for coconut oil to appear on the surface.
• Decorate with basil and serve with rice.