Easy Thai Red Curry
INGREDIENTS
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1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
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1 red bell pepper, chopped
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2 tomatoes, sliced into small chunks
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Optional: 1-2 cups chopped eggplant, skin left on
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2 kaffir lime leaves, OR substitute bay leaves
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1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
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handful fresh basil and coriander/cilantro
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RED CURRY SAUCE:
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1 can coconut milk
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2-3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
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1 shallots OR 1/4 cup purple onion, sliced
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1 thumb-size piece galangal OR ginger, grated
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4-5 cloves garlic
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1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
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2 Tbsp. tomato ketchup or cooked tomato puree
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2 Tbsp. fish sauce
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1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (North American chili powder from the supermarket)
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1/2 tsp. ground cumin
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1/2 tsp. ground coriander
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1 Tbsp. brown sugar, + more to taste
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1 tsp.shrimp paste
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2 Tbsp. fresh lime juice
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