Thai red chicken curry with jasmine rice
Thai red chicken curry with jasmine rice
Ingredients
Thai red chicken curry with jasmine rice
- 2 cups (400g) jasmine rice
- 2 tbsp peanut oil
- 750 g chicken thigh fillets, chopped coarsely
- 1 (200g) large brown onion, chopped coarsely
- 3 cloves garlic, crushed
- 2 tbsp red curry paste
- 1 tsp ground cumin
- 3 (180g) baby eggplants, sliced thickly
- 1 tbsp fish sauce
- 3 fresh kaffir lime leaves, sliced thinly
- 2/3 cup (160ml) can coconut milk
- 3/4 cup (180ml) water
- 150 g snake beans, cut into 5cm lengths
- 1/3 cup fresh coriander leaves, loosely packed
Steps
Thai red chicken curry with jasmine rice
- In a large saucepan of boiling water, cook rice, uncovered, for about 10 minutes, or until just tender; drain.
- Meanwhile, heat half the oil in a wok over medium heat; stir-fry the chicken, in batches, for 2-3 minutes, or until browned. Remove from wok.
- Heat remaining oil in wok; stir-fry onion and garlic for about 2 minutes, or until onion is soft. Add paste, chilli and cumin; stir-fry for about 1 minute, or until fragrant. Add eggplant; stir-fry for a further 1 minute, or until browned lightly.
- Return chicken to wok with sauce, lime leaves, coconut milk, water and beans; stir-fry for about 5 minutes, or until chicken is cooked through and sauce is thickened slightly.
- Divide rice among bowls, top with curry and sprinkle with coriander. Serve.