Authentic red Thai curry with chicken

From my trip to Chiang Mai Thai Farm Cooking school I learnt how to make an authentic Thai curry, which was delicious.

Curry paste (enough for 1-2 people)

2-3 dried chilli peppers soaked in water until soft
2 birds eye chilli
1 tbsp shallot, sliced
1 tsp galangal, sliced
1/2 tsp kafir lime leaf rind
1 tsp crushed garlic
1 tbsp lemongrass chopped
1/4 tsp cumin seed, toasted and crushed
1/4 tsp coriander seed, toasted and crushed
Pinch salt


Aubergine, diced
Chicken breast
1tsp sugar
1 tbsp fish sauce
2 kafir lime leaves
5 sweet basil
1 cup of coconut milk
1 tbsp oil
Chilli for garnish


Start by making the curry paste, blitz or pound in a pestle and mortar all the spices until a fine paste


To a saucepan, add the curry paste about 2-3 tbsp coconut milk, dash of oil and cook until fragrant

Add the chicken and brown off, the add the aubergine along with the rest of the coconut milk and kaffir lime leaves

Turn up the heat and add the sugar, fish sauce, salt and continue to cook until the aubergine is soft and the chicken is cooked- this wouldn’t take long.

Finally add the sweet basil and chilli then serve with rice



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