Ingredients

• 2 tbsp red curry paste
• 400 ml coconut milk
• 300 g chicken breast, cut into thin strips
• 1 red bell pepper, sliced thinly
• 100 g fresh beans
• 1 small eggplant, diced
• 1 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• Fresh basil for garnish
• Steamed jasmine rice for serving

Method

1. Heat a large skillet or wok over medium heat, and add the red curry paste. Fry it for a couple of minutes until it becomes fragrant.
2. Add half of the coconut milk and stir until well combined. Let it simmer for another two minutes.
3. Add the chicken strips and let them cook in the coconut milk until they are almost cooked through.
4. Pour in the remaining coconut milk along with the red bell peppers, beans and eggplant. Let everything simmer for about 10 minutes, or until the vegetables are tender.
5. Season with fish sauce and palm sugar. Adjust to taste as needed to achieve the desired balance between salty and sweet.
6. Remove the pan from the heat, and serve the red curry in bowls. Garnish with fresh basil and serve immediately with steamed jasmine rice on the side.

Vegetarian variation with tofu

For a delicious vegetarian red curry, you can replace the chicken with 200 g firm tofu, cut into cubes. Stir-fry the tofu cubes briefly until lightly golden, then follow the rest of the recipe as described. This will offer a great taste experience for vegetarians.