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!
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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)
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.