Ingredients: 300 grams Chicken – boneless pieces,400 ml Coconut milk,4 cloves Garlic – chopped,1 Stalk Lemon Grass – cut diagnally,2 tablespoons Thai Red Curry Paste,2 Brinjal (Baingan / Eggplant) – cut into wedges,1 cup Broccoli – head,1 cup Vegetable stock – or water,2 tablespoons Date syrup,Salt – to taste,Sunflower Oil – for cooking,Basil leaves – a few
Time in minutes: 35 Servings: 4 Course: Lunch Diet: Non Vegeterian
Instructions: To begin making the Vegetarian Thai Red Curry Recipe, get all the ingredients ready.Make the curry paste and keep it aside. Heat oil in a pan and add garlic and stir fry the broccoli and brinjal on high heat for a few minutes until steamed, yet crisp. Sprinkle some salt over the vegetables so that it will cook faster.The next step is to add the Thai red curry base.To the heavy bottomed pan add the red curry paste. Stir the red curry paste for a couple of minutes. Add in the chopped chiken pieces and stir fry them for about 5 minutes.Add the coconut milk, vegetable stock, date syrup, lemon grass in the sauce pan and mix well.Turn on the heat and bring the curry to an active boil. Simmer stirring occasionally until the curry thickens a bit about 10 minutes. Check the salt and spice levels and adjust to suit your taste. Garnish with basil leaves and serve.Serve the Thai Red Curry with Chicken and Brinjal Recipe along with hot steamed Thai Jasmine Sticky Rice Recipe and Thai Stir Fried Green Beans Recipe or Rice Paper Vegetarian Spring Rolls Recipe (Healthy Summer Rolls) to make a complete meal.