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Thai red chicken curry with eggplant. Heat the oil in a wok over a high heat until smoking. Add the chicken strips and stir until coated in the curry paste. Add the chicken and stir well coating it all in the paste.
Add the rest of the coconut milk lime leaves lemongrass galangal palm sugar and half the fish sauce. Put a small pan over a medium heat and add the peppercorns coriander and cumin seeds. Simmer again briefly then sit the chicken back in the tin and scatter with coriander if using and the chilli.
Let it bubble away for 4 5 mins stirring now and then until reduced and thickened slightly. Add the green curry paste and stir fry for 12 minutes or until fragrant. You can go the distance and make your own thai curry paste for maximum flavour.
Stir in 2 tsp thai fish sauce and 1 tsp caster sugar then 450g bite size chicken pieces. Next pour in the coconut milk and let it come to a bubble. Dry fry for about 1 minute until fragrant then tip onto a saucer to cool.
Thai green chicken curry 20 ratings 45 out of 5 star rating this normally super rich curry can be turned into one thats healthier but still creamy. Remove the ends and discard the outer one or two leaves from the lemongrass. Stir in the fish sauce and sugar then the pieces of chicken.
Chop the rest into 2cm pieces and add to a deep bowl. These thai chicken curry recipes are fragrant quick and easy that make a great alternative to a weekend take away. Turn the heat down to a simmer and cook covered for about 8 minutes until the chicken is cooked.
For the curry heat the oil in a non stick wok or deep saute pan stir in half the curry paste then stir fry for 1 min. Turn the heat down to a simmer and cook covered for about 8 minutes until the chicken is cooked. Let the sauce bubble for about 10 mins until the oil in the coconut milk starts to come through to the surface and the chicken is cooked.
Shake the coconut milk in its can open then pour two thirds into the pan.
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