Red Curry

Ingredients

• "Petelinka Thigh Fillet" 25 oz
• Vegetable Oil 0 fl oz
• Garlic 3 cloves
• Shallot 3 heads
• Lemongrass 2 stalks
• Red Curry Powder 4 spoons
• Kaffir Lime Leaves 3 pieces
• Galangal 0 oz
• Coconut Milk 15 fl oz
• Thai long bean 5 oz
• Brown Sugar 1 tablespoon
• Fish Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Cut the meat into pieces of a convenient size.

Step 3

Heat the oil in a saucepan.

Step 4

Sauté the chicken until golden brown.

Step 5

Then transfer the chicken meat to a clean dish.

Step 6

In the same pot, sauté the minced shallots and garlic over high heat for 10 seconds.

Step 7

Add sliced galangal and bruised stalks of lemongrass.

Step 8

Add the curry paste and 50 ml of water, and sauté for another 30 seconds.

Step 9

Pour in the coconut milk and mix well.

Step 10

Return the chicken to the pot, add the eggplants, lime leaves, sugar, and fish sauce. Cover with a lid and simmer on low heat for 10 minutes.

Step 11

Garnish the finished soup with chopped cilantro.