My version of Thai Red Curry
Ingredients:
250 gms boneless chicken cut into bite-size pieces or medium prawns (boiled with salt until cooked, strained and kept aside)
2 heaped tbsp Thai Kitchen brand Red Curry Paste (Use double of what is mentioned in the bottle. Its mild)
1-2 cans of Thick Coconut Milk (I use Chaokoh Thai Brand) depending on volume needed (Add more paste if adding second bottle of coconut milk. I recommend the less sweeter version of coconut milk (Labeled in the can). Regular can is just as fine.
1/2 to 1 cup chicken stock
1 tablespoon vegetable oil
Red Bell Pepper (Red Capsicum) : 1, cut into small pieces (Seedless)
Thai Green Brinjals: 2 cut into small pieces (Optional) - You can add snow peas, carrots as well
Onion: 1 cut lengthwise
Grated Ginger: 1 tbsp
Green Onion shoots: 2 tbsp
1-1.5 cups fresh cut basil leaves (More the tastier)
1 tbsp Dry Red Chilli Flakes (For Spiciness) - Adding this would make it spice level 3/4 restaurant style.
Salt as needed
Method
Heat oil in large skillet on medium heat. Add Onions & Red curry paste; stir fry 1 to 1 1/2 minutes.
Add rest of the vegetables, coconut milk and chicken stock; bring to simmer on medium-high heat for 2 mins.
Add cooked chicken / shrimp and simmer 5 to 7 minutes until vegetables are cooked.
Add & Check Salt levels.
Add Chilli flakes as needed to adjust spice levels.
Add fresh cut basil leaves and simmer for 1-2 min.
The gravy should be consistent and not too watery.
Serve with Jasmine Rice cooked with a tbsp of Coconut Milk, a pinch of salt and 1:3 rice:water ratio (soaked for 15 mins) in electric rice cooker.
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