Tuesday Red Curry
30-minute weeknight curry. Chicken thighs, red curry paste, coconut milk, Thai basil.
Method
Heat oil in a large wok or deep skillet over medium-high heat. Add curry paste; stir-fry 1 minute until fragrant.
Pour in the coconut cream. Stir and simmer 3-4 minutes — the cream will separate and the paste will fry in the fat. This is the bloom step.
Add the chicken. Stir to coat; cook 3-4 minutes until no longer pink.
Pour in the coconut milk. Add eggplant and bamboo shoots. Bring to a simmer.
Reduce heat to medium-low. Simmer 12-15 minutes until the eggplant is tender.
Stir in fish sauce and sugar. Taste — should be hot, salty, sweet, and rich. Adjust as needed.
Remove from heat. Stir in Thai basil. Cover for 1 minute to wilt the basil.
Serve over jasmine rice with a lime wedge.
Fry the paste in coconut cream first. The cream separates, the paste blooms, and the curry tastes like it simmered for an hour.