Siamese Chicken Curry
Craving Thai food? Try this insanely delicious Thai-style red chicken creamy curry with coconut milk and served with sweet Thai basil on the top. Mildly spicy, authentic, mouthwatering and perfect with steamed rice!
Serves
4
Cooking Time
40 mins
Cuisine
Thai
Ingredients
- 10 pieces chicken, various parts
- 2 packets Brahim’s Siam red curry
- 1 cup sour bamboo shoots
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 brinjal, cut wide
- 1 handful Thai basil
- 700 ml Cold water
- A little oil to fry
- ‘Nampla’ fish sauce
- Sugar to taste
- ½ cup toasted, pounded, desiccated coconut (kerisik)
Instructions
- Fry the brinjal in hot oil until it withers and take it out.
- In the same frying pan heat some oil and stir-fry the lemongrass, kaffir lime leaves and chicken.
- Add in the Siam red curry paste and mix evenly until it shrinks a little.
- Add water and boil until the chicken becomes soft.
- Add the sour bamboo shoots, brinjal and the kerisik and cook it until it thickens.
- Add the basil leaves before serving.
