serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1 cup coconut cream
- 1 small onion, sliced into wedges
- 200 g chicken breast or thigh, sliced into bite-sized pieces
- 1 medium potato, peeled, quartered
- 1 sweet potato, peeled, sliced into 3 cm pieces
- 12 pea eggplant
- 2 cups coconut milk
- 1 apple eggplant, sliced into 3 cm pieces
- 4 snake beans, sliced into 5 cm lengths
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- pinch of salt, to season
- Thai basil leaves, to garnish
Red curry paste
- 2 tsp shrimp paste
- 2 tbsp kroeung
- 2 tbsp palm sugar
- pinch of salt
- 1 tbsp fish sauce
- 2 tbsp red 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 cup coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add apple eggplant and snake beans, and simmer for a further 2 minutes. Add the remaining coconut milk. Simmer for another 5 minutes, add 1 tablespoon palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
