Red Curry (Gaeng Daeng)

Ingredients

• 400ml full-fat coconut milk, divided
• 3 tbsp red curry paste
• 500g boneless chicken thighs, sliced into 2cm strips
• 200ml chicken stock
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or light brown sugar)
• 150g Thai eggplant, quartered
• 100g bamboo shoots, sliced
• 4 kaffir lime leaves, torn in half
• 1 large red chili, sliced diagonally
• 1 large green chili, sliced diagonally
• 20 fresh Thai basil leaves
• 1 tbsp vegetable oil
• 1 stalk lemongrass, bruised and cut into 5cm pieces

Instructions

1. Heat the vegetable oil in a large wok or heavy-bottomed pan over medium-high heat. Add 100ml of the coconut milk and the red curry paste, stirring constantly for 2 to 3 minutes until the paste is fragrant and the oil begins to separate from the mixture.
2. Add the sliced chicken thighs to the wok and stir-fry for 3 to 4 minutes, coating the pieces thoroughly in the curry paste until the chicken is sealed on all sides and beginning to color.
3. Pour in the remaining 300ml of coconut milk, the chicken stock, and the bruised lemongrass stalk. Stir to combine and bring the curry to a gentle simmer over medium heat.
4. Season the curry with fish sauce and palm sugar, stirring until the sugar dissolves. Taste and adjust — the curry should be savory, slightly sweet, and richly spiced.
5. Add the quartered Thai eggplant and bamboo shoots. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the eggplant is tender but still holds its shape.
6. Add the torn kaffir lime leaves and sliced red and green chilies. Stir and cook for a further 2 minutes.
7. Remove the wok from heat and stir in the fresh Thai basil leaves, allowing the residual heat to wilt them. Remove and discard the lemongrass stalk.
8. Serve immediately over steamed jasmine rice, garnishing each bowl with a few extra fresh basil leaves and sliced red chili if desired.