Red curry paste, coconut milk, boneless chicken breast, tomato, bamboo shoot, garlic, shallots, ginger(or galangal), lemongrass, cilantro, fish sauce, brown sugar.
Other optional like chicken stock, Kaffir lime leaves.
Chop garlic and shallots together. Set aside.
Cut off a little bit of head and bottom end parts from the lemongrass. Smack the lemongrass, this will help release nice fragrance from the lemongrass.
My lemongrass cut into too small pieces, next time should cut to 4 cm long.
Add some pepper after cut chicken into small pieces.
Heat oil in the pot over medium high heat. Saute chicken pieces until cooked. Remove from pot.
Prepare 2 tbsp of red curry paste and add 2 tbsp of water to mix with it.
Add lemongrass and garlic shallot mixture to the pot and saute them for 10 seconds
Add curry paste to the pot and add more water if the pot seems too dry. Keep stirring for 30 seconds. Add chicken stock to the pot.
Add ginger at this time.
Add the tomato now.
Pour coconut milk into the pot and add eggplants or other vegetable.
Add the bamboo shoot now.
Add 1 tbsp of brown sugar.
Add 1 or 2 spoons of fish sauce. When it done, taste the curry to see if you need more fish sauce. Adjust the amount of fish sauce. Cover the lid and cook for 5 minutes adjusting to small heat.
Thanks for viewing my guide! ^_^ I hope you enjoy what I did! Please let me know if you try them or make something new out of it! Follow me here or FB to see my healthy living, art, food journey! :)
- 1.0 Boneless chicken
- 2.0 Curry paste
- 1.0c Baby tomato
- 1/2 Can of bamboo shoot
- 1.0 Red chili
- 1.0 Slide of ginger
- 1/2 Can of coconut milk
- 1.0c Lemongrass
- 5.0 Cloves of Garlic
- 1.0Tbsp Fish sauce
- 1.0Tbsp Brown sugar
- 3.0Tbsp Lime juice
- Ground cumin to taste
- 2.0 Karrif leaves
- 1.0c Shallots
Los angeles, CA