Ingredients
- 1 cupcoconut cream
- 1small onion, sliced into wedges
- 200 gchicken breast or thigh, sliced into bite-sized pieces
- 1medium potato, peeled, quartered
- 1 sweet potato, peeled, sliced into 3 cm pieces
- 12pea eggplant
- 2 cupscoconut milk
- 1apple eggplant, sliced into 3 cm pieces
- 4snake beans, sliced into 5 cm lengths
- 1 tbsppalm sugar
- 1 tbspfish sauce
- pinch of salt, to season
- Thai basil leaves, to garnish
Red curry paste
- 2 tspshrimp paste
- 2 tbspkroeung
- 2 tbsppalm sugar
- pinch of salt
- 1 tbspfish sauce
- 2 tbspred pepper paste
Instructions
Add all curry paste ingredients to a saucepan and combine.
Now add the coconut cream. Stir then bring to the boil over medium heat. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.
Now add potato, sweet potato, pea eggplant and 1…
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