Red Curry Chicken (No Coconut Milk) Recipe by HealthyTakecare
Cooking Instructions 1 Wash and cut the chicken. Wash the holy basil and pick the leaves. Cut the eggplant and soak in salted water to prevent browning. 2 Heat the coconut oil in a pan. Add the red curry paste and stir-fry until fragrant. 3 Add the chicken and stir-fry until about 80% cooked, then add the fish sauce (start with 1 tablespoon, as some curry pastes are very salty and it's hard to fix if you add too much). 4 Add the water and eggplant. Eggplant takes longer to cook, so add it now. 5 Simmer on low heat until the sauce thickens and coats the ingredients. Then add the holy basil leaves (you can use Thai basil if you prefer, but I think it's better for coconut milk curries). 6 Serve hot with steamed rice. If you don't like too much oil, you can skim it off the top before serving. 1 Wash and cut the chicken. Wash the holy basil and pick the leaves. Cut the eggplant and soak in salted water to prevent browning. 1 Wash and cut the chicken. Wash the holy basil and pick the leaves. Cut the eggplant and soak in salted water to prevent browning. 2 Heat the coconut oil in a pan. Add the red curry paste and stir-fry until fragrant. 2 Heat the coconut oil in a pan. Add the red curry paste and stir-fry until fragrant. 3 Add the chicken and stir-fry until about 80% cooked, then add the fish sauce (start with 1 tablespoon, as some curry pastes are very salty and it's hard to fix if you add too much). 3 Add the chicken and stir-fry until about 80% cooked, then add the fish sauce (start with 1 tablespoon, as some curry pastes are very salty and it's hard to fix if you add too much). 4 Add the water and eggplant. Eggplant takes longer to cook, so add it now. 4 Add the water and eggplant. Eggplant takes longer to cook, so add it now. 5 Simmer on low heat until the sauce thickens and coats the ingredients. Then add the holy basil leaves (you can use Thai basil if you prefer, but I think it's better for coconut milk curries). 5 Simmer on low heat until the sauce thickens and coats the ingredients. Then add the holy basil leaves (you can use Thai basil if you prefer, but I think it's better for coconut milk curries). 6 Serve hot with steamed rice. If you don't like too much oil, you can skim it off the top before serving. 6 Serve hot with steamed rice. If you don't like too much oil, you can skim it off the top before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Nanny's chocolate chip cookies Lemon Garlic Parsley Parmesan Shrimp Pasta Apple Pie Crumble (Dutch Apple Pie) Blueberry & Ricotta Pound Cake Rack of Lamb with Garlic and Rosemary Nanny's chocolate chip cookies Lemon Garlic Parsley Parmesan Shrimp Pasta Apple Pie Crumble (Dutch Apple Pie) Blueberry & Ricotta Pound Cake Rack of Lamb with Garlic and Rosemary Plantain sandwich Seasonal vegetables hither my style Bread Sandwich Cucumber Pancakes Vegetable sauce Spaghetti with pistachio pesto Besan Teddy Doll Cheese sandwich Fara rice flour Sweet-potatoes biscuits Plantain sandwich Seasonal vegetables hither my style Bread Sandwich Cucumber Pancakes Vegetable sauce Spaghetti with pistachio pesto Besan Teddy Doll Cheese sandwich Fara rice flour Sweet-potatoes biscuits