Red Chicken Curry on Rice 5 Moderate 0m/20m/0m Spicy General For South Asian, rice and curry always go together. The thing that make different curry different from the others is its chili or curry paste and cooking ingredient. Here I will show you one of the simplest curry : Red Curry. Cooking instruction When taking rice with curry, always use long grain rice or basmati rice or old crop jasmine rice. They will stand firm when mixed with curry. Never use short grain rice or new crop jasmine rice, it will just melt into a mash. There are many varieties of chili paste or curry paste. When buying, specify the type of paste you are looking for. Also all package will have the description printed. For 4 Servings Ingredients 4 cups steamed rice (long grain or old crop jasmine rice). 1/2 cup chicken filet, cut to pieces 4 cups coconut milk 1/2 cup small egg plant 1/2 cup large egg plant, cut to half 1/4 cup small red onion 1 table spoon chili paste few strips dried chili 4 table spoons fish sauce or 1 tea spoon salt Cooking instruction by EasyChef.com Cooking with sauce pan   Pour 1 cup coconut milk in a sauce pan and melt chili paste in. Heat under medium fire till boil and all chili paste dissolved.   Add all vegetable in the pot and cook for 1-2 minutes till all cooked. Stir while cooking.   Put all chicken in pan, stir to mix. Keep on stirring till chicken is cooked. Add the rest of coconut milk and fish sauce or salt. Close cover and heat till boil. When curry is boiled, reduce heat to low and cook for another 5 minutes.   Place steamed rice in a plate. Serve rice with hot curry, in one plate or separate container.

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