vlt/menu/thai-chicken-curry.md

thai chicken curry

ingredients

• peanut oil
• 1 brown onion
• 1/2 head garlic, fine chopped
• 2 thumbs ginger, fine chopped
• 3-4 kaffir lime leaves if you can find them
• 750g chicken thighs (whatever the bulk macro pack is at woolies)
• 1 eggplant
• 3 zucc
• 5 carrots
• 1 400ml tin coco milk (ayam brand)
• 1 tin red curry paste
• 250ml chicken bone broth
• 1 lime, juiced
• ~3 tbs? palm sugar, grated
  • can substitute brown sugar
• rice
• thai basil to garnish

method

• salt chicken way before
• some amount of peanut oil in casserole pan / dutch oven
• brown chicken
  • put aside and cover with foil
• saute onion, garlic, ginger
• brown carrots a bit
• add eggplant, brown a bit
• add zucc, brown a bit
• make a well, add curry paste, lime leaves, saute a bit
• add coco milk, bring it up to heat
• add lime juice
  • i threw the crushed lime in too but you gotta remember to fish it out
• add bone broth
• add a bit of sugar and salt, give it a taste
• keep boosting sugar and salt until it is pretty balanced (according to asian taste tester)
• low simmer for as long as is practical
• 20m out from finish put the rice on
• slap it on rice and throw some basil on and serve