41 lines
1.3 KiB
Markdown
41 lines
1.3 KiB
Markdown
# thai chicken curry
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## ingredients
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- peanut oil
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- 1 brown onion
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- 1/2 head garlic, fine chopped
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- 2 thumbs ginger, fine chopped
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- 3-4 kaffir lime leaves if you can find them
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- 750g chicken thighs (whatever the bulk macro pack is at woolies)
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- 1 eggplant
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- 3 zucc
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- 5 carrots
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- 1 400ml tin coco milk (ayam brand)
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- [1 tin red curry paste](https://www.woolworths.com.au/shop/productdetails/45458/maesri-paste-red-curry)
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- 250ml chicken bone broth
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- 1 lime, juiced
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- ~3 tbs? palm sugar, grated
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- can substitute brown sugar
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- rice
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- thai basil to garnish
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## method
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- salt chicken way before
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- some amount of peanut oil in casserole pan / dutch oven
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- brown chicken
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- put aside and cover with foil
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- saute onion, garlic, ginger
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- brown carrots a bit
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- add eggplant, brown a bit
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- add zucc, brown a bit
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- make a well, add curry paste, lime leaves, saute a bit
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- add coco milk, bring it up to heat
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- add lime juice
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- i threw the crushed lime in too but you gotta remember to fish it out
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- add bone broth
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- add a bit of sugar and salt, give it a taste
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- keep boosting sugar and salt until it is pretty balanced (according to asian taste tester)
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- low simmer for as long as is practical
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- 20m out from finish put the rice on
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- slap it on rice and throw some basil on and serve |