Red Curry Chicken (No Coconut Milk) Recipe by gig panita
Cooking Instructions 1 Cut the Thai eggplant and soak in salted water. Slice the red chilies and tear kaffir lime leaves as shown in the picture. 2 Heat a pan over low heat. Add the red curry paste and dry-fry without oil until fragrant. Add the chicken; the fat from the chicken will render out. 3 While stir-frying the chicken with the curry paste, add sugar and fish sauce. Then pour in 5 cups water (about 1200 mL) and add the bouillon cubes. Bring to a rolling boil. If you like, you can add MSG at this stage. 4 Once the curry is boiling, add the Thai eggplant and stir so it cooks evenly and keeps its color. When the eggplant is cooked through, turn off the heat. 5 Add the red chilies, kaffir lime leaves, and Thai basil. Stir to combine and serve. 6 This red curry chicken (no oil, no coconut milk) is delicious with rice noodles, steamed rice, or a side of Thai omelet. This pot serves several people! 1 Cut the Thai eggplant and soak in salted water. Slice the red chilies and tear kaffir lime leaves as shown in the picture. 1 Cut the Thai eggplant and soak in salted water. Slice the red chilies and tear kaffir lime leaves as shown in the picture. 2 Heat a pan over low heat. Add the red curry paste and dry-fry without oil until fragrant. Add the chicken; the fat from the chicken will render out. 2 Heat a pan over low heat. Add the red curry paste and dry-fry without oil until fragrant. Add the chicken; the fat from the chicken will render out. 3 While stir-frying the chicken with the curry paste, add sugar and fish sauce. Then pour in 5 cups water (about 1200 mL) and add the bouillon cubes. Bring to a rolling boil. If you like, you can add MSG at this stage. 3 While stir-frying the chicken with the curry paste, add sugar and fish sauce. Then pour in 5 cups water (about 1200 mL) and add the bouillon cubes. Bring to a rolling boil. If you like, you can add MSG at this stage. 4 Once the curry is boiling, add the Thai eggplant and stir so it cooks evenly and keeps its color. When the eggplant is cooked through, turn off the heat. 4 Once the curry is boiling, add the Thai eggplant and stir so it cooks evenly and keeps its color. When the eggplant is cooked through, turn off the heat. 5 Add the red chilies, kaffir lime leaves, and Thai basil. Stir to combine and serve. 5 Add the red chilies, kaffir lime leaves, and Thai basil. Stir to combine and serve. 6 This red curry chicken (no oil, no coconut milk) is delicious with rice noodles, steamed rice, or a side of Thai omelet. This pot serves several people! 6 This red curry chicken (no oil, no coconut milk) is delicious with rice noodles, steamed rice, or a side of Thai omelet. This pot serves several people! 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 Chicken Stir Fry Thai Sweet Chili Garlic Shrimp Crockpot Chicken with Red Potatoes Mie Ayam Special Goulash for the People! Chicken Stir Fry Thai Sweet Chili Garlic Shrimp Crockpot Chicken with Red Potatoes Mie Ayam Special Goulash for the People! Moong dal palak cheela rolls Tori/torai gosht Cooking Rice in a Pressure Cooker Chicken Green Curry Chikki cake and secret sesame ladoos Roast Chicken with Veggies Chikki cake and sesame ladoos Moli pratha Brownie trifle Jollof spaghetti Moong dal palak cheela rolls Tori/torai gosht Cooking Rice in a Pressure Cooker Chicken Green Curry Chikki cake and secret sesame ladoos Roast Chicken with Veggies Chikki cake and sesame ladoos Moli pratha Brownie trifle Jollof spaghetti