Thai
Thai - Curries
Chicken Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g chicken thigh, cubed
- • 3 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 200g pineapple, cubed
- • 3 kaffir lime leaves
- • 1 cup Thai basil leaves
Preparation Steps
1
Phase 1
Fry the red curry paste in half the coconut milk until the oil splits and the paste turns deep red.
2
Phase 2
Add the chicken and brown it well in the paste.
3
Phase 3
Add the remaining coconut milk, fish sauce, and palm sugar; simmer for 15 minutes.
4
Phase 4
Add the pineapple cubes and kaffir lime leaves and simmer for 5 minutes.
5
Phase 5
Stir in the Thai basil and serve with jasmine rice.