Thai Chicken Red Curry with Vegetables (แกงเผ็ดไก่)

• 1 Portion Red curry paste (see recipe here)
• 200 ml Coconut milk
• 2 pieces Chicken thigh, skinless & boneless, sliced thinly
• 3 cups Vegetables, e.g. cauliflower, beans, pumpkin, capsicum, bamboo shoots, carrots
• 2 Tbsp Oil
• 100 ml Water
• 1 Tbsp Fish sauce
• 3-5 Kaffir lime leaves, rip off the leafy bits and discard the stalk

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

1. Heat 1 Tbsp oil in a pan, add vegetables and pan fry briefly. Try to get sear marks on the vegetables. Transfer to a plate.
2. Lower heat to medium, heat 1 Tbsp oil in the same pan. Add curry paste. Fry until fragrant.
3. Add chicken. Stir-fry to coat well with curry paste.
4. Add coconut milk. Bring to boil.
5. Add water + fish sauce. Bring to boil.
6. Add vegetables.
7. Taste & season
8. When vegetables are cooked, add kaffir lime leaves.
9. Serve with steamed rice.