red curry paste

Preparation instructions for 3 to 4 people;

1: Heat 2 tablespoons of oil in a wok then add 50g of red curry paste. Let it cook over low heat for 1 minute.

2: Pour in 400ml of coconut milk. Cook over medium heat for 1 minute, stirring constantly.

3: Add 250g of meat of your choice. Simmer until the meat is cooked.

4: Season with fish sauce and palm sugar.

5: Add 60g of diced eggplant and stir well. At the end of cooking, add kaffir lime leaves, basil, and fresh chili.

6: Sprinkle with basil leaves and serve hot with fragrant Thai rice.