Red curry with chicken, bamboo shoots strips, Philippines eggplants and sweet Thai basil

I’ve learned how to cook from watching my Mom and Dad, my aunt and grandmother and they never measure ingredients. But they always told me to just add a little of everything if it doesn’t taste right you can always add more to taste. Also cooking curry takes time alway sauté the top of coconut milk and curry paste first to break up the oil.

Recipe I don’t measure when I cook so I’ll just write down the ingredients.

1 can of red curry paste
1 can of Coconut milk ( I used the big can of Mae ploy)
1 can of bamboo shoot strips
1 pound of fresh Thai eggplants
8 of kaffir lime leaves
1 teaspoon of palm sugar
A little of msg
Fish sauce ( not sure of how many spoons) I just put a little first then add more later if needed
5 chilies cut in half use less if you don’t like spicy
Handful of Philippines sweet basil
Chicken thighs (cut into cubes)

First boil bamboo strips with 1 tablespoon of salt in water. Let boil for 15 minutes just to get the smell out from the can. Drain and rinse well. Set aside on colander.
Chop up Philippines eggplants into 4 pieces if medium size.
Heat up pot add just the top part of coconut milk and do not shake the can. Let simmer on medium heat and add curry paste stir around till all the oil breaks up. I also add 4 rips kaffir lime leaves I stir this for 5-6 minutes. Then on high heat add your chicken and bamboo strips give it a good stir. Add fish sauce, palm sugar, msg,the rest of the kaffir lime leaves, chilies and the rest of the coconut milk and I use the empty can of coconut for water add to my curry cause their still a little milk in it. I don’t used chicken stock and I don’t like a lot of sugar in my food. Let it boil till chicken is almost cook then add Thai eggplants. Cook for about 15 minutes till eggplants are cook. Taste if need anymore fish sauce. Turn of heat add your basil and it’s ready to eat with rice or noodles.
I hope this helps. Any questions just ask me. Enjoy 😊