Thai Red Curry Chicken

Red curry paste bloomed in oil until it splits, then coconut milk, fish sauce and lemongrass, with fried chicken going in near the end so it keeps some edge.

Ingredients

Chicken and marination

• 150 g Chicken, boneless, sliced
• 2 tbsp Corn flour
• 1/2 Egg
• Pinch Salt
• Pinch White pepper powder

Sauce

• 1 tbsp Red curry paste
• 200 ml Coconut milk
• 1 tbsp Oil
• 2 tsp Garlic, minced
• 1 tsp Fish sauce
• 1 tbsp Lemon juice
• 2 sticks Fresh lemongrass
• 2 Shiitake mushrooms, sliced
• 4 Eggplant cubes, fried
• 1/4 cup Onion, diamond cut
• 1/4 cup Capsicum, diamond cut
• 2 tsp Chicken powder
• 1 tsp Sugar
• 2 Basil leaves
• 1 Thai bird chilli

Method

1. Marinate Mix the corn flour, egg, salt and white pepper in a bowl and turn the sliced chicken through it.
2. Fry Deep fry the chicken until golden and lift it out.
3. Garlic Heat the oil in a pan and saute the minced garlic on medium heat until golden brown.
4. Bloom the paste Add the red curry paste and cook it for a few seconds until it smells sharp rather than raw.
5. Coconut milk Pour it in with the fish sauce, chicken powder and sugar and cook on low heat until the oil comes to the surface.
6. Combine Add the fried chicken, the vegetables, lemongrass, lemon juice and basil leaves.
7. Simmer Lid on, low heat, 5 to 10 minutes.
8. Serve With boiled rice, topped with the Thai chilli and more basil.