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Thai Red Chicken Curry With Purple Basil
Renowned chef Soren Lascelles shows how easy it is to produce this mouth-watering dish using a Panasonic Rice Cooker. Try it for yourself!
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Author:
Soren Lascelles for Panasonic - www.theideaskitchen.com.au
Ingredients
40
ml
vegetable oil
4
chicken thigh
thinly sliced
½
butternut pumpkin cut to 2 cm dice
250
g
Thai apple eggplants cut into quarters
5
large red chilli
seeds removed and cut into thin strips
5
kaffir lime leave
15
ml
fish sauce
have more on hand to adjust seasoning
15
g
palm sugar
juice of 2 limes
50
g
of Thai red curry paste
available in Asian supermarkets
250
ml
coconut cream
250
ml
chicken stock
1
bunch thai purple basil leaves
picked from the stems
50
g
crispy fried eschallots
available in Asian supermarkets
Instructions
Place the Rice cooker onto soup mode, add the vegetable oil, curry paste, palm sugar and fish sauce and fry for five minutes stirring constantly.
Then add the chicken and cook for further 4 minutes,
The next step is to add the pumpkin, thai eggplant, red chilli, kaffir lime, and cover with chicken stock and coconut cream. Simmer for half hour.
Open the lid and check the veggies are cooked, add the lime juice and taste, it may need a splash more fish sauce to taste.
Serve on bowls with rice from the Rice cooker, and sprinkle with thai basil and crispy fried eschallots.