Chicken curry is a staple food of any curry supplier for sale in Thailand. Chicken curry can be eaten with rice or "kanom jeen" noodles.
When you go to a temple in Thailand, you can see the popularity of chicken curry. Thais often bring classic dishes such as chicken curry to temples for monks and other temple patrons to eat.
1 chicken breast
1 cup coconut milk
1 tbsp red curry paste
1/2 lb eggplant
2 tbsp fish sauce
4-5 African black lime leaves optional
3-5 twigs Thai basil optional
3 cups water
<h1 class="pgc-h-arrow-right" data-track="12" > tips and practices</h1>
Traditionally, the whole chicken - the bones and everything is used to make curry chicken. The bones help to make the dish full of taste. However, it is not desirable to remove bones when eating, so chicken breast is needed. If you have chicken bones, thighs or legs, put some into the curry.
I use Thai eggplant, golf ball sized eggplant. However, it can be difficult to find them. You can find regular eggplant in the supermarket, which is a great alternative. If you have Thai eggplant, cut it into four equal portions. If you have a regular eggplant, cut it into small pieces. Wash and pluck the basil leaves.
Cut the chicken into small pieces. If you have this dish in Thailand, you will find chicken with bones. All areas such as legs and thighs can be used. The bones make the curry more flavorful.
Pour half of the coconut milk into a large pot, low in heat from small to medium. Add the red curry paste. Decomposes the paste and mixes with coconut milk. Stir constantly. If there is too much splashing, reduce the heat. When you see the red oil bubbling on it, add the chicken. Stir and coat the chicken with curry sauce. When the chicken begins to turn white, add the eggplant. Add the remaining coconut milk and water and fish sauce. Boil until all the eggplant cubes are black and tender. The longer the curry is cooked, the thicker the curry becomes, as the eggplant disintegrates and thickens the sauce. Pull down the central stem from the black African lemon leaf and add it to the curry. Add basil leaves before serving, and make sure to quickly dip the leaves into the curry to preserve the color.
Serve hot with rice or rice noodles.
1 chicken breast
