Thai Red Chicken Curry
We love a Thai Red Chicken Curry. This one is is made from the basic ingredients and produces a taste much better than ready made pastes.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Setup your Egg for a direct cook at 200°C with the expander basket and wok.
- Pour your oil into the wok and add the red curry paste. Cook for 1 minute, stirring as it cooks.
- Add 1/3 of the coconut milk (the thicker part) and stir for another minute.
- Now add the palm sugar and allow it to dissolve.
- Add the chicken and cook for a minute.
- Now add the remaining coconut milk, fish sauce, snake beans, pepper, lime leaves, ginger, and tomatoes and cook for 3 or 4 minutes.
- Now add the Thai basil leaves cook for 30 second and then taste. Add additional fish sauce or palm sugar to taste.
- Serve with a portion of Jasmine rice.
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