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Add all curry paste ingredients to a saucepan and combine.
Now add the coconut cream. Stir then bring to the boil over medium heat. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.
Now add potato, sweet potato, pea eggplant and 1 cup coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add apple eggplant and snake beans, and simmer for a further 2 minutes. Add the remaining coconut milk. Simmer for another 5 minutes, add 1 tablespoon palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.
1 cup coconut cream
1 small onion, sliced into wedges
200 g chicken breast or thigh, sliced into bite-sized pieces
1 medium potato, peeled, quartered
1 sweet potato, peeled, sliced into 3 cm pieces
12 pea eggplant
2 cups coconut milk
1 apple eggplant, sliced into 3 cm pieces
4 snake beans, sliced into 5 cm lengths
1 tbsp palm sugar
1 tbsp fish sauce
pinch of salt, to season
Thai basil leaves, to garnish
Red curry paste
2 tsp shrimp paste
2 tbsp kroeung
2 tbsp palm sugar
pinch of salt
1 tbsp fish sauce
2 tbsp red pepper paste |
| Rezept: Suppen |
Consulted: 1286 mal |
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