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Method
1.
To make the paste, grind and mash all the ingredients together
in a mortar until a thick paste, red paste is formed.
2.
To make the curry, first heat the wok until very hot and add
the coconut cream until it begins to boil.
3.
Then add the chicken and red paste and fry together for a
few minutes.
4.
Next, add the coconut milk, fish sauce and baby eggplant along
with the fresh chillies and simmer for 10 minutes.
Remove from the heat and serve with steamed rice.
Recipe by the Kesorn family, Ayutthaya
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