Thai Red Curry

          RED CURRY PASTE

Ingredients (serve 2):

1 tbs galangal, smashed and chopped

1 tbs lemongrass, smashed and chopped

1 tbs corriander root, smashed and chopped

2 pc garlic, chopped

2 red chili padi
5 pcs Jalapeno chili, sliced

1 tsp shrimp paste

1 tbs shallot, chopped

1 tsp corriander seed, toasted

1 tsp white pepper seed, toasted

1.5 tsp cumin, toasted

1/2 tsp tumeric, chopped (or powder)

1 tsp kaffir Lime skin, Peeled and chopped

pinch of salt

Method:

1. Pound in a mortar till the mixture become smooth. Or at least pound in 3-5 mins before blend mixture together.
2. Heat up wok with oil and fried the curry paste till fragrant and keep it in fridge for further usage.

RED CURRY

Ingredients (Serve 1):

1 tbs Vegetable oil

1 tbs red curry paste

1 cup Coconut cream

Coconut milk mixture (1 cup coconut milk + 0.5 cup water)

100g chicken, sliced

3 tbs Pea egg plant

1 tbs Baby egg plant

1 tbs fish sauce

1/2 tsp palm sugar

Method:

1. Heat up wok with oil (medium heat).
2. Add in red curry paste.
3. Add in coconut cream till small bubbles break out.
4. Add in chicken and stir.
5. Add in coconut milk mixture and let it boil.
6. Add in egg plants.
7. Add in fish sauce and palm sugar, keep stirring till curry texture is slight thick.
8. Turn off fire.