Red Curry Chicken

From a YouTube video Watch the original

Ingredients

• Dry chili
• Shrimp paste
• Cumin powder
• Salt
• Lemongrass
• Galangal
• Cilantro seeds
• Garlic
• Shallots
• Coconut milk
• Chicken
• Thai eggplant
• Regular eggplant
• Green bell pepper
• Red bell pepper
• Bamboo shoots
• Long beans
• Thai basil
• Fish sauce
• Sugar

Instructions

1. Roast dry chili, shrimp paste, cumin powder, salt, lemongrass, galangal, cilantro seeds, garlic, and shallots in a pan until fragrant.
2. Pound the roasted ingredients into a paste using a mortar and pestle, adding salt, cumin powder, and shrimp paste.
3. Heat oil in a pan, add the paste, and cook for a bit. Add chicken and cook until halfway done.
4. Pour in coconut milk (2-3 cups) and stir until well combined. Add Thai eggplant, regular eggplant, bell peppers, bamboo shoots, long beans, and Thai basil.
5. Season with fish sauce and sugar to taste. Cook until vegetables are tender and chicken is cooked through.
6. Finish with Thai basil, then remove from heat. Serve hot, garnished with red pepper and basil. Enjoy!

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