Authentic Thai Red Curry

  

My husband Scott gave me the challenge of making Thai Red Curry like he had at Thai at Silver Spring. I tried a few different recipes but didn't quite get a "thumbs up." While perusing the web I found a recipe from the Adobe Nido Bed and Breakfast in Albuquerque, New Mexico (now closed) and headed over to the local Thai market to get the ingredients.  Incorporating some suggestions from one of the market employees, Scott says I've got the winner right here!

Since that challenge back in 2012, this recipe has become one of my favorite authentic Thai recipes to cook for family and friends. Pictured below are a few vintage shots of a cooking lesson with my sister-in-law Erica.

Expensive farm table or a cheap sheet of plywood from Home Depot nailed to our old pub table? 

Ingredients

• 1.5 Tbs. Sugar
• 2 cups of white rice
• 1 red bell pepper
• 6 Asian eggplants
• 1 8 oz can of bamboo shoots
• Kaffir lime leaves
• 2-3 Tbs. Red Curry Paste
• 2 tsp. fish sauce
• 1.5 lbs. boneless/skinless chicken thighs
• 2 (14 oz.) cans of coconut milk
• Chicken broth
• Optional - Thai red chilies

In the Kitchen

• Prepare vegetables by cutting the bell pepper into bite sized pieces, quartering eggplant, draining the can of bamboo shoots, cutting 2 large Kaffir lime leaves into thin strips, and if you want the kick, thinly slice 1-2 red chilies. Place vegetables to the side, and if you don’t want to have too many things going on at once you can cook the white rice and keep it covered.
• Cut chicken into bite sized pieces and place to the side until ready to use.
• Combine sugar, curry paste, fish sauce, and 1 cup coconut milk in a wok.
• Heat mixture on medium high heat until it starts to boil, stirring frequently to avoid sticking to bottom and sides of wok, and then reduce to a simmer for approximately 15 minutes or until the sauce thickens and red pools of oil have appeared.
• Add 1.5 cups of coconut milk and ! cup chicken broth and return heat to medium high.
• Add eggplant and simmer for 5 minutes.
• Add chicken and continue to simmer until chicken is half way cooked through, approx. 5 minutes and then add bell pepper, bamboo, and for an extra kick, optional red chilies.
• Cook until veggies are al dente, approx 10 minutes.
• Remove wok from heat and gently fold in basil and lime leaves. Serve on white rice.