It's been a while since we had a thai curry and my husband requested a red chicken curry with thai jasmine rice. Those who know me are aware that I generally make my own curry pastes, but this Mae Ploy red curry paste is so good, reasonably priced and goes a long way, so it's really not worth the effort of making your own. I also have the green and yellow versions, although I am not really that keen on a green curry.
I usually add an aubergine to this curry, but did not have one and was too lazy to pop out and buy one.
1 skinless chicken breast (sliced or cubed)
1 small aubergine (cut into chunks)
200ml coconut milk
1 tbs red curry paste
2 tbs nam pla (fish sauce)
1 tbs palm sugar or caster sugar
juice of 1 lime (approx 1 tbs)
2-3 kaffir lime leaves
Pour 100ml of the coconut milk into a wok and stir in the red curry paste, bring to a boil and boil rapidly for a few minutes or until the sauce is reduced by half.
Add the chicken to the wok and bring back to the boil. Reduce the heat to low and simmer the chicken for 5 minutes, stirring now and again.
Stir in the fish sauce, sugar and aubergine and bring back to a boil, lower the heat and simmer for about 5 minutes.
Stir in the remaining cocount milk, lime juice and kaffir lime leaves. Heat through for another 1-2 minutes. Serve immediately with thai jasmine rice.