Name: Thai red chicken curry
Cook time: 25 min
Total time: 25 min
Ingredients: 1 1/2 tablespoon peanut oil; 200 gram pumpkin, cut into 2cm pieces; 2 baby eggplants (120g), halved lengthways, chopped coarsely; 250 gram chicken thigh fillets, sliced thinly; 270 millilitre can coconut milk; 1/3 cup (80ml) water; 2 tablespoon lime juice; 1 tablespoon red curry paste; 1 fresh kaffir lime leaf, shredded finely; 2 teaspoon fish sauce; 1 tablespoon small thai basil leaves

Ingredients

1 1/2 tablespoon peanut oil

200 gram pumpkin, cut into 2cm pieces

2 baby eggplants (120g), halved lengthways, chopped coarsely

250 gram chicken thigh fillets, sliced thinly

270 millilitre can coconut milk

1/3 cup (80ml) water

2 tablespoon lime juice

1 tablespoon red curry paste

1 fresh kaffir lime leaf, shredded finely

2 teaspoon fish sauce

1 tablespoon small thai basil leaves

Method

1.Heat 1 tablespoon of the oil in wok; stir-fry pumpkin and eggplant until browned lightly and almost tender. Remove from wok.

2.Heat remaining oil in wok; stir-fry chicken, in batches, until browned.

3.Return chicken, pumpkin and eggplant to wok with coconut milk, the water, juice, paste, lime leaf and sauce; simmer, uncovered, until chicken is cooked through and vegetables are tender, season to taste. Serve curry sprinkled with basil.

Use light coconut milk, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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