South-east Asian Curry Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps Nut oil
- 2 shallots (finely chopped)
- 2 Tbsps green Thai curry paste
- 4 skinless Chicken thigh (diced)
- 1 ⅔ cups Coconut milk
- 1 ⅔ cups chicken stock
- 2 Tbsps Fish sauce
- 1 Tbsp soft light brown sugar
- 1 Lime (juiced)
- pea Eggplant
- 2 large, red chili peppers (sliced)
- Thai basil (leaves picked)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the shallot and paste, frying for 2 minutes.
2.
Add the chicken and continue to cook for a further 3 minutes, stirring occasionally.
3.
Cover with the coconut milk and stock, and cook until simmering. Pour into a slow cooker.
4.
Cover with a lid and cook on a medium setting for 3 hours until chicken is tender.
5.
Stir through the fish sauce, sugar, lime juice, and pea eggplants, cooking uncovered for a further 15 minutes until slightly thickened.
6.
Season with salt and pepper before ladling into bowls. Garnish with sliced red chillies and Thai basil leaves.
