I've finally settled on something I'm happy with. I've made about half a dozen red curries in the past year. So the biggest thing - the right curry paste. I've bought a few brands and even made it myself. In the end I found a ready made paste that was better than the pastes I made from scratch. Apparently my ingredients weren't as good or this paste has some secret ingredients I don't know about. Either way making your own paste is kind of a pain and if I can buy the paste all ready to go and it's good I say why not. So anyway - here we go:
Ingredients:
4 TBS Mai Ploy Red Curry Paste (this is the stuff, accept no substitutes https://www.amazon.c...e/dp/B000EI2LLO )
1 TBS neutral oil (canola is good)
14 oz can coconut milk
1-3 TBS fish sauce (I use 3 crabs, put in as much as you'd like, add in salt if you go with the lower end like I do)
1 1/2 tsp sugar
1 large chicken breast cut into small (1/2") chunks
1 small eggplant (could replace with a couple of zucchinis if you'd like) cut into bite size pieces
1 medium onion rough chopped
2 red bell peppers cut into bite sized pieces
~ 1 cup of thai basil (I might put more than this in b/c I love thai basil)
Cooking:
I like to use a dutch oven. Heat the oil over medium-high and fry up the red curry paste for about 15 seconds. Then add in about half of your coconut milk and get the red curry paste all incorporated. Bring this to a boil. Add in the onions and eggplant and cook for a few minutes. Add the fish sauce and remaining coconut milk. Cook until the eggplant is about half way done and add the chicken. Bring to a boil and then reduce heat to simmer. When the eggplant seems cooked add in the red pepper and mix it all in. Add in the sugar and mix. At this point add in the thai basil and turn off the heat.
Serve over jasmine rice and enjoy.