Follow these steps for perfect results
jasmine rice
peanut oil
boneless skinless chicken thighs
trimmed and cubed
onion
chopped
garlic
crushed
Thai red curry paste
fresh long red chili pepper
halved lengthwise and thinly sliced
ground cumin
baby eggplant
thickly sliced
fish sauce
kaffir lime leaves
thinly sliced
coconut milk
green beans
trimmed and cut into 2-inch lengths
fresh cilantro leaves
loosely packed
Cook jasmine rice in a large saucepan of boiling water until just tender, then drain.
Heat half the peanut oil in a wok on high heat.
Stir-fry cubed chicken thighs in batches until browned.
Remove chicken and set aside.
Heat the remaining peanut oil in the same wok.
Stir-fry chopped onion and crushed garlic until the onion softens.
Add Thai red curry paste, sliced chili pepper, and ground cumin.
Stir-fry until fragrant.
Add sliced baby eggplant and stir-fry until lightly browned.
Return the browned chicken to the wok.
Add fish sauce, sliced kaffir lime leaves, coconut milk, green beans, and 3/4 cup water.
Stir-fry for 5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
Sprinkle with fresh cilantro leaves.
Serve hot with cooked jasmine rice.
Expert advice for the best results
Adjust the amount of red curry paste to your desired level of spiciness.
For a richer flavor, use full-fat coconut milk.
Garnish with chopped peanuts for added crunch.
Everything you need to know before you start
15 mins
Curry can be made a day ahead and reheated.
Serve hot in a bowl, garnished with cilantro. A side of jasmine rice is a must.
Serve with steamed jasmine rice.
Garnish with fresh cilantro and lime wedges.
Aromatic and slightly sweet to complement the spice.
Discover the story behind this recipe
A staple dish in Thai cuisine, known for its balance of flavors.
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