Red Curry

Duck or pork in a bold red chili coconut curry enriched with bamboo shoots, cherry tomatoes, and Thai basil.

Ingredients

• 600g beef sirloin
• 2 cups glutinous rice
• 2 tsp minced garlic
• 2 tsp red curry paste
• 3 tbsp neutral vegetable oil
• 1 cup snake beans, sliced
• a handful of fresh mint, chopped
• a generous spoonful of fish sauce
• 400ml coconut milk

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and red curry paste, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat coconut oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced lemongrass and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the palm sugar and Thai eggplant, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 25 mins.

7. 7

   Stir in the roasted peanuts, taste, and adjust the seasoning with salt and pepper as needed.

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