Thai Red Curry Chicken
The East Made Easy
Difficulty
Heat Level
Servings
2
Total Time
12 mins
Red curry is eaten throughout Thailand. It is not as spicy as green curry because a larger and less hot variety of chilli is used.
Ingredients
- 1 tbsp vegetable oil
- 1/4 jar Blue Dragon Thai Red Curry Paste
- 400ml can of Blue Dragon Coconut Milk
- 2 chicken breasts, thinly sliced
- 1 eggplant - cut into quarters lengthways, then thinly sliced
Instructions
- Heat the oil in a pan and fry the Paste for 2 minutes.
- Add the coconut milk and mix with the Paste.
- Once the coconut milk is hot, add the chicken and eggplant and cook until tender.
- Serve immediately with steamed rice.
Notes
As an alternative to chicken this sauce works well with beef and/or your favourite vegetables.
