Name: Thai red curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup (400g) jasmine rice; 2 tablespoon peanut oil; 750 gram chicken thigh fillets, chopped coarsely; 1 brown onion (200g), chopped coarsely; 3 clove garlic, crushed; 2 tablespoon red curry paste; 1 fresh long red chilli, halved lengthways, sliced thinly; 1 teaspoon ground cumin; 3 baby eggplants (180g), sliced thickly; 1 tablespoon fish sauce; 3 fresh kaffir lime leaves, sliced thinly; 140 millilitre can coconut milk; 3/4 cup (180ml) water; 150 gram snake beans, cut into 5cm lengths; 1/3 cup loosely packed fresh coriander leaves

Ingredients

2 cup (400g) jasmine rice

2 tablespoon peanut oil

750 gram chicken thigh fillets, chopped coarsely

1 brown onion (200g), chopped coarsely

3 clove garlic, crushed

2 tablespoon red curry paste

1 fresh long red chilli, halved lengthways, sliced thinly

1 teaspoon ground cumin

3 baby eggplants (180g), sliced thickly

1 tablespoon fish sauce

3 fresh kaffir lime leaves, sliced thinly

140 millilitre can coconut milk

3/4 cup (180ml) water

150 gram snake beans, cut into 5cm lengths

1/3 cup loosely packed fresh coriander leaves

Method

1.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.

2.Meanwhile, heat half of the oil in wok; stir-fry chicken, in batches, until browned.

3.Heat remaining oil in same wok; stir-fry onion and garlic until onion softens. Add paste, chilli and cumin; stir-fry until fragrant. Add eggplant; stir-fry until browned lightly.

4.Return chicken to wok with sauce, leaves, coconut milk, the water and beans; stir-fry about 5 minutes or until chicken is cooked through and sauce is thickened slightly.

5.Serve curry and rice sprinkled with coriander, and lime wedges, if desired.

You’ll need about half a bunch of snake beans for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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